Gingerbread Pumpkin Seeds
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Gingerbread Pumpkin Seeds calories by ingredient
Introduction
If you're a fan of the spicy Christmas cookie, you'll love these - same crunch but with more nutrition! If you're a fan of the spicy Christmas cookie, you'll love these - same crunch but with more nutrition!Number of Servings: 8
Ingredients
-
2 cups pumpkin seeds, cleaned
1 tsp canola oil
1 tbsp coarse raw sugar
1/4 tsp sea salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 tsp ground cinnamon
Directions
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.