I'm always looking for easy, healthy, and creative snacks. Pumpkin seeds are a good source of plant protein, iron, zinc, potassium, and magnesium. And, they have that "oh so satisfying" crunch that I love. My family couldn't stop eating them!
This recipe uses bacon fat which adds a subtle smokey flavor. I always have some on hand as I reserve my bacon fat and keep it in a jar in the refrigerator. If you don't have bacon fat, you can use olive oil.
Ready, Set, Go!
1 cup raw pumpkin seeds
1 teaspoon bacon fat (gluten-free)
1 tablespoon maple syrup
sprinkle of sea salt
Preheat oven to 400ºF. Combine all ingredients on a small sheet pan using your hands. Roast in the oven for about 10 minutes or until lightly golden in color. Cool and store in an airtight container.
Ideas: Sprinkle pumpkin seeds on salads, over a fried egg, or hand in hand with a gluten-free beer.