It’s that time of year again when every shop, stall or market you go to has an abundance of amazing pumpkins. Home windows are ablaze with glowing faces and the magic and excitement for the end of the year really starts to build.
The great thing about pumpkin is that you can make a variety of different dishes with it. To me one of the most delicious things about the pumpkin is its seeds. Pumpkin seeds for me are probably the yummiest part of the pumpkin and with a good flavour combination and correct baking time they are quite frankly, unreal.
This recipe I am sharing with you was a little bit of an experiment but I am very pleased to say that it worked better than I could have ever imagined. We are now on our third pumpkin in only two weeks- as we are just a little bit seed obsessed. I’ve been taking the seeds as gifts for friends in little glass jars; to work for mid afternoon snacks and our ultimate favourite, a big bowl full whilst sat in front of the fire with an episode of The Walking Dead.
They are simple to make, sweet, spicy and salty with an almighty crunch.
- 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