We all know there comes a point when we get a tad peckish and we need that little something to tie us over until our next meal. These cheeky little roasted pumpkin seeds make the perfect snack. They contain a wide variety of nutrients from magnesium, protein and zinc. Thank you to the vegan wonder Rupert Mcgowen-Kemp for sharing these in our Clean Eating Facebook group.
1.Scoop seeds from pumpkin (no need to wash) and spread evenly on a roasting tray (with greaseproof paper
2. Sprinkle with cumin seeds, paprika, cayenne pepper, salt and course ground black pepper
3. Roast in oven on moderate heat for 10-15 mins checking occasionally. When dry to the touch and lightly toasted they’re done.
4. After about 7-8 mins give them a shake around to ensure they’re evenly spread and toasted. Do not burn them, they go bitter when burnt.
Want to check out some more of the recipes our clean eaters have to share during their #8weekCEC visit our Clean Eating Facebook group here: https://www.facebook.com/groups/438396419704128/