Maple Ginger Pumpkin Seeds

These are great for a snack, mixed in with granola, a soup or salad topping, or anything to which you want to add a salty/sweet crunch. The flavors are quite subtle but once you start eating them you won’t be able to stop. I used them as a soup topping but found Corey and I kept adding soup to our bowls just to continue munching on the pumpkin seeds. I even think they would make a great kid snack or popcorn replacement. Best thing is they are super quick easy to make!

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Maple Ginger Pumpkin Seeds

  • 1 cup pumpkin seeds
  • 1 tbs maple syrup
  • 1 tbs olive oil
  • 2 tbs dried ginger (or 1 tbs ginger and 1 tbs cinnamon or 2 tbs cinnamon)
  • hearty pinch of salt
  1. Turn the oven to 150 C
  2. Pour the pumpkin seeds into a bowl and add all the other ingredients
  3. Mix until thoroughly covered
  4. Place on a pan covered in parchment paper
  5. Bake, stirring occasionally, for 12-18 minutes or until the ingredients set
  6. Take out of the oven and let sit to cool
  7. Add to your favorite salad, soup or meal or eat alone

NOTE: 1/4 cup of pumpkin seeds contains more than half the daily recommended does of magnesium. So folks with high blood pressure or heart issues… eat up!

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