Ingredients
- 1/3 cup (50 g) pumpkin seeds
- 1 Tablespoon (15 ml) gluten-free tamari soy sauce
Recipe Description
DESCRIPTION: This recipe is super simple and you can use other nuts or seeds instead of pumpkin seeds (pepitas) if you want. I saw a health store selling tamari roasted pumpkin seeds and so I decided to try making some myself as well.
These tasty seeds make a great Paleo and low carb (ketogenic) snack, but nuts and seeds can be easy to overeat so make sure not to eat too much! And if you’re watching your carbohydrate intake, then remember that nuts and seeds do contain some carbs
Recipe Directions
- Preheat oven to 300F (150C).
- Soak the pumpkin seeds in the gluten-free tamari soy sauce for 2-3 minutes.
- Spread the pumpkin seeds across a baking tray.
- Bake for 8 minutes. Use a spatula to flip the seeds and move them around a bit.
- Bake for 4 minutes more.
- Remove from baking tray and cool for 10 minutes (as they get crunchier after cooling).
