Sweet n' spicy chilli and honey roasted pumpkin seeds
Author: Paleo With Mrs P
Recipe type: Halloween, Fall, Snack
Prep time:
Cook time:
Total time:
- 2 tsp flaked chillis
- 1 large tsp coconut oil
- 1 tsp raw honey
- Pumpkins worth of pumpkin seeds (about 100g)
- 2 pinches sea salt
- Preheat oven to 180°c
- Remove seeds from pumpkin and place in to a bowl (If you can leave them overnight to let them dry out a bit, this is recommended)
- Fill bowl with water and remove any pumpkin remnants (the orange stringy bits)
- Dry the seeds and place on a baking tray
- In to a pan place honey and coconut oil, fully melt and combine together
- Pour coconut/ honey mix over pumpkin seeds and make sure all seeds are covered
- Sprinkle chilli flakes and salt over pumpkin, seeds, spread around to make sure all covered
- Spread seeds evenly and place in to oven for about 10 minutes until golden brown (do keep an eye on them)
- Take out of oven and allow to cool fully
- Once fully cooled place in to air tight jars or serve immediately
- Other flavour combinations: dried apple and cinnamon, vanilla, coconut and chilli, orange and cloves, chocolate and chilli
Recipe by at https://thelowcarbkitchen.co.uk/sweet-n-spicy-chilli-and-honey-roasted-pumpkin-seeds/
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