Roasted Pumpkin and Sunflower Seeds

I love snacking on nuts and seeds.  There is nothing better than when they come out fresh and warm from the oven!  The trick is going to a health food store or Whole Foods market where you can buy from bulk bins which is usually much cheaper, and you can get organic pumpkin and sunflower seeds.  I set my oven for 300 degrees.  Spread out the seeds on a cookie sheet and bake for 30 minutes.  As soon as I take them out of the oven, I drizzle them with coconut oil and a little olive oil, but you could do one or the other.  I add chili seasoning, cumin, salt and pepper and toss till all the seeds are coated.  By making them this way, I'm able to cut down on the amount of salt than if I bought them roasted from the store, and there so easy and delicious like I said fresh and hot!  They still taste great when they cool down and are wonderful to toss on salads!

Pumpkin Seeds
Sunflower Seeds
Coconut Oil
Olive Oil
Chili Seasoning
Cumin
Salt
Pepper

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