From our family kitchen
Savoury Spiced Pumpkin Seeds Great as a Snack
Published
Preparation Time: 5 - 10 minutes
Cooking Time: 10 - 15 minutes
Serves: Makes 1 x 200ml jar
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- Seeds of 1 pumpkin
- A pinch of Himalayan Salt
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½-1 tsp. dried chilli flakes, to taste
- ½ tsp. turmeric powder
- 2 tbsp. Lucy Bee Coconut Oil, melted
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Clean and rinse the pumpkin seeds and gently pat off any excess water.
- Spread the seeds onto a clean baking tray and top with the spices, stirring to make sure the seeds are evenly coated.
- Drizzle Lucy Bee Coconut Oil over and mix in thoroughly. Evenly spread out the seeds and bake for 10-15 minutes, until golden brown. Remove from the oven and set aside to cool.
- Store in a jar and use as required sprinkled on risottos, soups or salads, or as a snack on their own.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story