Always a dilemma for me, especially during this Covid down time…what to snack on. I avoid processed food, chips and focus on snacks that are filled with some nutritional benefits. Also, I am constantly on a mission to make sure I get a sufficient amount of fiber and protein in my daily diet. Pumpkin seeds are filled with protein and fiber as well as the good fat we need. I love having the option of a variety of home roasted seeds in my pantry. I enjoy a few tablespoons mid-afternoon and also love using them as a last touch on a salad!
Slow Roasted Pumpkin Seeds
2 Cups raw pumpkin seeds
1 tablespoon olive oil
1 tspn Aleppo pepper for spice…more if you like it hot!
2 Tspns Za’atar
1 Tspn turmeric (fresh or dried)
2 tspns coarse salt
Warm oven @ 300 degrees
Line a cookie sheet with parchment paper.
In a bowl, toss pumpkin seeds with all ingredients.
Place seeds on a cookie sheet and flatten to a single layer. Roast in oven for approximately 45 minutes.
Check every 15 minutes and toss so they brown evenly. The edges tend to brown quicker so you want
to be mindful of that.
Remove from oven and place on a paper towel to remove excess oil.
Let cool completely before putting in a storage jar. If they are sealed to warm you will loose the crunchiness.
Store in a cool pantry for up to a month.
Great on salads or for a midday snack! Loaded with protein, fiber and low in fat!