In true October fashion, I roasted pumpkin seeds this weekend. This was my first go at roasting seeds and it was a thrill. This was one of the easiest snacks I have ever made, and everyone loved them. The time in the kitchen was less than 10 minutes! Click here to see a detailed recipe.
This snack recipe is vegan, sugar-free, and gluten-free! Chili powder is high in antioxidants and has anti-inflammatory properties.
Cooking Diary:
Purchased 2 cups of pepitas and a glass jar.
Spread the pepitas over griddle and started roasting. Mixing bowl ready.
Caroline got spooked by the popping seeds and took cover in Chris's arms.
Mixed the roasted seeds with chili powder, salt and oil. Cooled in fridge.
Transferred seeds to jar to store.
Enjoyed my new snack and a cup of tea on the porch!
