Pumpkin Seed / Flax Crunch

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 62.4
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.3 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.6 g

View full nutritional breakdown of Pumpkin Seed / Flax Crunch calories by ingredient
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Perfect topping for plain yogurt! Perfect topping for plain yogurt!
Number of Servings: 30


    1 cup pumpkin seeds
    1 1/2 teaspoons coconut oil oil (melted)
    2 tablespoons pumpkin seeds
    2 Tbs water
    4 Tbs Flax meal
    2 Tbs Chia Seeds
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 teaspoon ground allspice
    1/2 teaspoon sea salt
    4 oz dried cranberries
    1 cup raisins


Slow-roast and lowest possible setting to he;p preserve nutrients.


Preheat the oven to 180 degrees F. Lightly spray a baking sheet with canola oil spray.
Toss the pumpkin seeds and canola oil in a small bowl. Spread the coated seeds evenly on the baking sheet. Roast for 30 minutes, or until almost dry.
Place the pumpkin seeds in a medium bowl and stir in the palm sugar and water mix until coated.
Combine the cinnamon, nutmeg, allspice, flax meal and salt in a small bowl. Add the spice mixture to the pumpkin seeds. Stir to combine.
Return the pumpkin seeds to the baking sheet and roast for 20 minutes, or until dry, stirring occasionally. Turn the pan several times to ensure even roasting, checking frequently -- seeds burn easily. Set aside until completely cool, about 30 minutes.
Combine the seeds and dried cranberries and raisins in a large bowl. Store in a tightly sealed container.

Serving Size: 20 2TBS servings

TAGS:  Snacks |

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