Pumpkin Seeds

*Vegan 

Back in October I was enjoying my usual Halloween/ Samhain/ Day of the Dead celebrations and as always I carved my pumpkins into jack-o-lanterns. The difference that night was that I actually felt it was a waste to throw away all the seeds from the pumpkin- whereas in the past I never gave it a second thought.
That night I decided to give it a go and bake them! Since then, I have baked more seeds and really enjoy the satisfaction of the process, not least the weeks of munching that follow and so tonight, I thought it'd be nice to share this super easy method with you guys.

Here we go!!!

 What you need:
Pumpkin
approx 3 Generous tablespoons olive oil
baking tray
big spoon/flat spoon
sea salt or / and any topping you like! Some ideas: chilli flakes/thyme/black pepper/cayenne pepper/ paprika/nutmeg

What to do:
Scrape the seeds of the pumpkin using a big spoon 



Pull apart the stringy flesh and rinse under water


Spread the seeds evenly onto a baking tray and add approximately 3 large tablespoons of olive oil. Then add your topping/s - I used sea salt for one batch and ras el hanout & Paprika (and sea salt) for the other batch




Mix together so all seeds are evenly coated and put into a preheated oven (180C/ Gas 4) for approximately 15 minutes or until you see them turn a light golden brown

Leave out to cool and keep in dry, airtight containers. I've only just finished eating my October batch and they still tasted good now, in December!!



YUM!!!


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