Caramelized Maca Pumpkin Seeds Recipe

Caramelized Maca Pumpkin Seeds Recipe

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

1½ tsp Navitas Organics Maca Powder

1/4 tsp Ground Cinnamon

1/8 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.

Makes 1½ cups

 

Submitted by Julie Morris

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Image of Caramelized Maca Pumpkin Seeds Recipe

Servings

1 ½ cups

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
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg

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Directions

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper or a Silpat mat.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from oven when crispy and toss with remaining teaspoon of coconut sugar. Let cool to room temperature.