Gingerbread Pumpkin Seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups pumpkin seeds, cleaned1 tsp canola oil1 tbsp coarse raw sugar1/4 tsp sea salt1/2 tsp ground ginger1/2 tsp ground nutmeg2 tsp ground cinnamon
Soak seeds overnight in cool water. Drain well.
Preheat oven to 325 F and line a baking sheet with foil or parchment.
Toss the seeds, oil, sugar, salt, ginger, nutmeg and cinnamon together in a bowl until the seeds are well coated.
Spread the seeds out in one layer on the baking sheet.
Bake 10 minutes, then stir and bake a further 30 minutes.
Remove from the oven and pour into a bowl to cool.
Serving Size: Maked 2 cups, 8 (1/4-cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 325 F and line a baking sheet with foil or parchment.
Toss the seeds, oil, sugar, salt, ginger, nutmeg and cinnamon together in a bowl until the seeds are well coated.
Spread the seeds out in one layer on the baking sheet.
Bake 10 minutes, then stir and bake a further 30 minutes.
Remove from the oven and pour into a bowl to cool.
Serving Size: Maked 2 cups, 8 (1/4-cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 82.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 92.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.3 g
- Protein: 3.0 g
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