photo by: cantaloupealoneThis a really simple and tasty quick snack. The recipe is also very versatile. Try swapping the pumpkin seeds for almonds or sunflower seeds- or use all three!
Tamari & Sea Salt Toasted Pumpkin Seeds
You will need (adjust the amounts to your liking):
Soak your pumpkin seeds in the tamari for 15 minutes. Then lightly toast them either in the oven or in a pan with the tamari until they are dry and fragrant for about 5-8 minutes on medium heat. Add the sea salt, mix and serve.
- Pumpkin Seeds, 4 tablespoons
- Tamari, 2 tablespoons
- Himilayan Sea Salt, about a teaspoon
How to:
Enjoy!
Michelle
Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.
{ 2 comments… read them below or add one }
I’ve been toasting the pumpkin or squash seeds from my CSA share & my youngest granddaughter (5) LOVES them!
I bake small to medium squash by pricking it (several ~ 1/4″ triangles) & roasting them whole in ~ 375* oven for 45 min or so (depends on the size of the squash) The seeds are a bit soft when I cut into it, so I rinse, sprinkle with a sea & hawaiian salt combo & return them to the oven for 10 min or so.
Hi Dia.
Toasted pumpkin seeds are yum aren’t they! Ohh your recipe there sounds great! What is Hawaiian salt like? I want to try and roast/toast them with differ flavours and see how they taste! I’m thinking honey and tamari next time..or honey and some other flavour!
Thanks for stopping by & commenting :)