Sunday, April 1, 2012

Maple Roasted Pepitas

Why wait until Halloween to enjoy the nutritive power punch that comes from pumpkin seeds?

Pumpkin seeds are loaded with manganese for strong bones, normalize blood sugar and regulate cholesterol. They also have magnesium, phosphorous, tryptophan, iron, copper, protein, zinc, vitamin K and help reduce inflammation!

Pick up a bag of pepitas (pumpkin seeds without the shell) from the bulk section of your grocery store and toss them in quinoa, pasta, oatmeal cookies or toast them with tamari (gluten-free soy sauce) for easy ways to get a little nutritive boost.

When I crave something crunchy, salty and sweet, this recipe really satisfies.

Maple Roasted Pepitas

Preheat oven to 350.

  • In a bowl, for every cup of pepitas, add 1 tbs olive oil and 2 1/2 tbs real maple syrup. Stir to coat.
  • Pour into a cookie sheet lined with parchment paper.
  • Roast for 10 minutes, stir, add a light layer of sea salt, stir, and roast for another 10-15 minutes, being careful not to burn them. 
After they cool, seal them in a glass canister and keep them easily accessible.

I keep a little container of them mixed with walnuts, almonds and dried cranberries. You can eat them by the handful or toss them in with your homemade popcorn, salad, oatmeal, granola... 

Great for tables at Bunco and for after-school snacks, too. :)


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