A popular sugar-free snack can be made by roasting pumpkin seeds. The boys had a great time scooping these out and were anxious to know what they would taste like once we seasoned & cooked them (and they were delicious).
Roasted Pumpkin Seeds
- Separate the seeds of one pumpkin from the flesh and ‘strings’
- In a large bowl of water, wash them well, rubbing them between your hands.
- Spread on paper towels to dry
- Preheat oven to 325F
- Spread dry seeds on a cookie sheet and lightly brush them with 4 Tablespoons melted butter or vegetable oil
- Sprinkle with a mixture of 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon of salt, and ½ teaspoon of allspice
- Bake in oven for 30-40 minutes, or until golden brown
- Let cool before eating
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