From our family kitchen
Sweet Spiced Pumpkin Seeds Ideal as a Topping
Published
Preparation Time: 5 - 10 minutes
Cooking Time: 10 - 15 minutes
Serves: Makes approx. 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
- ½ tsp. Cinnamon Powder
- 1 tbsp. Coconut Sugar
- 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 baking tray. Sprinkle Himalayan Salt, Cinnamon Powder and Coconut Sugar over the seeds and mix together until all 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 oven and set aside to cool.
- Store into a jar and use sprinkled on porridges, salads and smoothies, 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