- 1/2 cup fresh pumpkin seeds
- 1 tsp olive oil
- 1 tsp maple syrup
- 1/2 tsp each cinnamon & ginger
- 1/8 – 1/4 tsp each cardamon, cloves, nutmeg, salt
Remove membrane from pumpkin seeds & pat dry with paper towel. Place on dry paper towel and leave overnight to dry out. (Can be left 2- 3 days)
Mix with all the other ingredients & place on a lined baking tray. Bake at 150°C for about 20 – 25mins.
Leave to cool completely then store in an airtight container. Can be stored up to 2 weeks.
This recipe is a great healthy alternative to processed snacks & also good for those with nut allergies! Also makes a crunchy topping for ice cream & fruit salad and other desserts.