Yesterday on Twitter I asked if pumpkin seeds are old news. I wasn’t sure if everyone had used up all their pumpkin seed gumption with Halloween last weekend. But apparently they are still cool and people still have more pumpkins to carve and more pumpkin seeds to roast!
This was my first time roasting pumpkin seeds and I had to Google how to make them. The irony is not lost on me that it is totally possible for someone else to now Google it and find this recipe here on Revel! It’s like the blind leading the blind.
So here’s the thing: Derek came home with THREE bags of discounted candy the day after Halloween. Now, I love me some candy, but I’ve been trying to ration out the candy and look for healthier treats to satisfy my post dinner sweet craving
This recipe came to me when I was looking at the available ingredients in my cupboard. I saw the cinnamon and coconut and got to work!
Do you see the coconutty goodness?
To make your own you will need:
- Pumpkin Seeds
- Coconut Flakes
- Coconut Oil
- Some Icing Sugar
- A teaspoon of softened, salted butter
- Cooking Spray (I prefer the Olive Oil Pam)
My pumpkin yielded about 2 cups of seeds – so you can adjust the above ingredients based on your amount of seeds or personal taste.
- Preheat oven to 300F
- Rinse the pumpkin seeds and remove excess pumpkin pieces or strings
- Toss the seeds in the coconut oil (enough to cover them)
- Now toss the seeds in the cinnamon, coconut, icing sugar, salt and butter
- Spray your baking sheet with cooking spray
- Arrange the seeds on the tray in a single layer and make sure they don’t overlap much
- Bake for about 30 minutes
Served best with a glass of cold milk and consumed in your PJs.
You know how I like to say that every story has a back story? Well, the first pumpkin that we carved for Halloween last week turned into savoury roasted pumpkin seeds (tossed in some cajun BBQ seasoning – yum!). And the poor faceless pumpkin below came face to face with its destiny yesterday and became sweet roasted pumpkin seeds. And THAT is the story behind these roasted pumpkin seeds!