Spiced Honey Pumpkin Seeds 

These roasted pumpkin seeds are delicious savory, with hints of spice and honey - yum!

Prep Time: 20 mins   /   Cook Time: 30 mins

Author: The Chunky Chef    www.thechunkychef.com

INGREDIENTS

2 cups pumpkin seeds
2 tsp olive oil
1 tsp chili powder
1/4 tsp smoked paprika
1/8 tsp garlic powder
1/8 tsp cayenne pepper adjust per your taste
2 1/2 tbsp honey
sea salt to taste

INSTRUCTIONS

Preheat your oven to 160 degrees celcius. 

In an oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.

Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring every 10-15 minutes so that they do not burn.

Taste one of the seeds. You want them crispy throughout, and not soft in the center.

Continue to cook if necessary.

When finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool.

While hot, sprinkle with salt to taste.

Raw Pumpkin Seed Crackers with Spinach

A dehydrator is needed to make these incredible crackers and soaking time for the seeds is involved, but oh it's so worth it!

This recipe is: Dairy and Gluten-free, raw, vegan and wheat free

Author: Jodi Burke  http://www.jodiburke.com/healthy-food-recipes/

INGREDIENTS

2 cups sunflower seeds
1 cup pumpkin seeds
1 cup ground flax seeds
1-2 handful of spinach, or you can use kale
4 – 6 tablespoons nutritional yeast
1 onion finely chopped
3 jalapeños (optional)
3 cloves garlic
4 dates

PREPARATION

Put the sunflower seeds in the processor first and give them more time to process then the rest of the ingredients. Process them for a little bit first – until small chucks or almost fine.

Throw the rest of the ingredients into a processor and process until chunky yet not big chunks.

Put mixture into a bowl and stir in approx. 2 cups water and mix well. Let sit overnight – even 24 hours is better if possible (starts a bit of the fermentation process at that point ).

Stir well to see how dry it is as after sitting, it may need a little more water. You want the mixture to stay together well, not be too dry and definitely not runny.

Spread out on flex sheets in the dehydrator (don't spread it out too thin, if you like these crackers to be a little thicker than regular crackers) and score with a knife into squares – the size you choose.

Dehydrate approx. 12 hours, flip sheets and continue to dehydrate approx. another 6 – 12 hours depending on the thickness (might take a little longer depending how thick they are).

Keep in an air tight container and they will last for several weeks.

Spiced Pumpkin Seeds and Cashew Crunch

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

Recipe source: Bon Appetit / Good Food, Good Health, Good Vibes  https://www.bonappetit.com/

INGREDIENTS

Vegetable oil
2 large egg whites
2 teaspoons maple syrup
1 teaspoon garam masala or curry powder
1 teaspoon sea salt
1/4 teaspoon ground cayenne pepper
1/2 cup raw cashews, coarsley chopped
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds (pepitas)

INSTRUCTIONS

Preheat your oven to 170 degrees celcius.

Spray or brush a baking sheet with vegetable oil and set aside.

Next, in a medium bowl, whisk together the egg white and maple syrup. Add the spices and salt, then stir in the nuts and seeds with a rubber spatula, being sure to coat them completely.

Using a slotted spoon, transfer the nut mixture to the prepared baking pan, allowing the extra egg white to drip off.

Bake until the nuts and seeds are golden and fragrant, stirring once to be sure the nuts are baking evenly, roughly 20–25 minutes.

Allow to cool on the baking sheet, then store in an airtight container for up to 10 days.

Recipe makes 2 cups.