Next time you're cutting up a pumpkin, don't throw out those seeds! They're full of goodness, and easy to turn into a tasty treat - and no, you don't have to shell them! Pumpkin seeds are packed with nutrition, and anti-oxidants, as well as being a natural dewormer.
The basic method is simple. You can add whatever flavourings you like. Experiment!
Method:
1) Scoop seeds out of pumpkin. With your finger, separate seeds from pulp as much as possible. Discard pulp. No need to wash the seeds - small amounts of pulp still clinging to them are not a problem. Discard any damaged seeds or ones that are obviously flat, empty casings.
2) Spread seeds in single layer on an oven tray. Add a small amount of olive oil, and flavouring of choice. Try cinnamon and nutmeg. Or chilli flakes, salt and fennel seeds. Or use your imagination. Do add spices sparingly - a little goes a long way! Stir thoroughly to coat seeds and combine. Spread back out on tray.
3) Bake at 180C/350F for 10 mins, or at 150C/300F for 20-30 mins. I prefer the slower method. Stir from time to time. Cook until caramelised/browned.
4) Remove from oven and cool. Store in an airtight jar. Snack on as you like. :-)
1) Scoop seeds out of pumpkin. With your finger, separate seeds from pulp as much as possible. Discard pulp. No need to wash the seeds - small amounts of pulp still clinging to them are not a problem. Discard any damaged seeds or ones that are obviously flat, empty casings.
2) Spread seeds in single layer on an oven tray. Add a small amount of olive oil, and flavouring of choice. Try cinnamon and nutmeg. Or chilli flakes, salt and fennel seeds. Or use your imagination. Do add spices sparingly - a little goes a long way! Stir thoroughly to coat seeds and combine. Spread back out on tray.
3) Bake at 180C/350F for 10 mins, or at 150C/300F for 20-30 mins. I prefer the slower method. Stir from time to time. Cook until caramelised/browned.
4) Remove from oven and cool. Store in an airtight jar. Snack on as you like. :-)
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