Honey Cinnamon Roasted Pumpkin Seeds

Honey Cinnamon Roasted Pumpkin Seeds

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Honey Cinnamon Roasted Pumpkin Seeds

Delicious healthy treat that tastes so sweet. Naturally gluten and dairy free.
livingfreelyglutenfree.com/2016/10/honey-cinnamon-roasted-pumpkin-seeds.html

Youtube video by Living Freely Gluten Free

Preheat your oven to 325 f. Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining.

In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer. Bake about 20 minutes, stirring once or twice, until seeds begin. Put seeds into a large bowl and add olive oil, 1 teaspoon sea salt, cinnamon and honey. Toss well to combine. Spread the coated seeds in an even layer on the prepared baking. Preheat oven to 325 degrees. Heat honey and coconut oil in a medium saucepan over low heat until it melts. Add the pumpkin seeds, sunflower.

Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining. Heat oven to 325°f. In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.

Heat oven to 325°f. In small bowl, mix all ingredients.

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Make sure that there is no remaining. Heat oven to 325°f. In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer. Bake about 20 minutes, stirring once or twice, until seeds begin. Put seeds into a large bowl and add olive oil, 1 teaspoon sea salt, cinnamon and honey.

See also  Pumpkin Pie Recipe Pumpkin Pie Mix
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