Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Roasted Pumpkin Seeds

Servings: 6

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• pumpkin seeds (32 g)
• smoked paprika (10 g)
• cumin seeds (10 g)
• maple syrup (5 ml)
• salt (1.25 g)

Directions

• Preheat oven to 150 °C (300 °F).
• Mix 10 g (2 tsp) of smoked paprika, 10 g (2 tsp) of ground cumin, 1.25 g of salt and 5 ml (1 tsp) of maple syrup together. Add 32 g (1/2 cup) of raw pumpkin seeds.
• Line baking sheet with parchment paper, spread seeds out as flat and as apart from each other as you can on the sheet.
• Bake for 20 minutes, at the 10 minute mark stir seeds around and then bake for another 10 minutes.
• Eat as a snack or add as a topping in soups!

Nutrition Data (Per Serving)