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Caramelized Maca Pumpkin Seeds Recipe
INGREDIENTSSeeds from 1 medium pumpkin (about 1½ cups) Sea Salt 1 Tbsp Coconut Oil, melted 1 Tbsp + 1 tsp Coconut Sugar, divided 1½ tsp Navitas Organics Maca Powder 1/4 tsp Ground Cinnamon 1/8 tsp Ground Nutmeg |
DIRECTIONSPreheat oven to 400° F. Line a baking sheet with parchment paper or a Silpat mat. Bring a pot of salted water to a boil, add the pumpkin seeds, and boil for one minute. Drain, then pat dry with kitchen towels. Transfer the seeds to a medium bowl, and add the coconut oil, 1 tablespoon of coconut sugar, maca powder, cinnamon, nutmeg, and 1/8 teaspoon sea salt. Toss until seeds are evenly coated. Spread the seeds out onto the prepared baking sheet in a single layer. Roast for 18-22 minutes, tossing a couple times while cooking to avoid burning. Remove from oven when crispy and toss with remaining teaspoon of coconut sugar. Let cool to room temperature. Makes 1½ cups
Submitted by Julie Morris |
Next time you bring a pumpkin home‚ don’t waste those seeds! Roasting them up in sweet spices and warming maca powder creates the perfect seasonal snack.
Ingredients
- Seeds from 1 medium pumpkin (about 1½ cups)
Sea salt
1 Tbsp. coconut oil, melted
1 Tbsp. + 1 tsp. coconut sugar, divided
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1½ tsp. Navitas Organics Maca Powder
¼ tsp. ground cinnamon
⅛ tsp. ground nutmeg
Directions
- Preheat oven to 400° F. Line a baking sheet with parchment paper or a Silpat mat.
- Bring a pot of salted water to a boil, add the pumpkin seeds, and boil for one minute. Drain, then pat dry with kitchen towels.
- Transfer the seeds to a medium bowl, and add the coconut oil, 1 tablespoon of coconut sugar, maca powder, cinnamon, nutmeg, and 1/8 teaspoon sea salt. Toss until seeds are evenly coated.
- Spread the seeds out onto the prepared baking sheet in a single layer. Roast for 18-22 minutes, tossing a couple times while cooking to avoid burning.
- Remove from oven when crispy and toss with remaining teaspoon of coconut sugar. Let cool to room temperature.