A simple recipe for a simple Monday morning.
I hope everyone had a wonderful weekend. It’s hard to believe we’re half way thru March- Spring is So super close (and I’ve gotta Spring Has Sprung Giveaway happening on my Facebook page starting on Wednesday, which IS the first day of Spring) … Yipeee. But more on that later. For now, let’s chat about these cute pumpkin seeds.
Yes, you’re right it’s not pumpkin season and yes you’re right it is almost Spring but I was feeling like I needed a few seeds in my life and wanted to be adventurous so I combined a few simple ingredients and tossed ‘em all together with some pumpkin seeds and roasted them to perfection.
OMG they are so good. Like really, really good. I have them stored in a cute little glass mason jar to a.) Pour into my hands when I need a quick lil’ protein snack b.) Sprinkle onto my salads and c.) Use a topping for my o-so sweet almond milk ice cream instead of sugary sprinkles.
I’m sure there are a million other ways you could enjoy these babies and I’d love to hear what you’d do with ‘em and how you’d eat ‘em up.
This pumpkin seed recipe is a simple one, in fact, it’s so easy that you could probably do it blindfolded- although I wouldn’t recommend it. You don’t need any fancy ingredients or tools. Oh no, you don’t. Just a few pumpkin seeds, almond milk, olive oil and sea salt.
Then, you know the drill! Toss it all together and plop ‘em onto a baking sheet to roast until your kitchen smells heavenly and your tummy starts growling.
Then, dig in (but wait a few minutes so you don’t burn your mouth, silly).
Do you know how hard it is to photograph these guys at 8 AM without scooping them all into your mouth? I don’t because I did. Hehe. Ya, they’re just that good.
Believe me, you’ll wanna save a few for when you have company over- these are far more better than any pretzels or chips when you’re playing a game of cards or drinking wine with friends. I mean come on- can you really resist a few cute lil’ pumpkin seeds?
I didn’t think so.
- 1½ cups pumpkin seeds
- 1 Tbsp. agave nectar
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. sesame seeds
- ¼ tsp. sea salt
- Preheat oven to 300 degrees F.
- In a large bowl, combine all ingredients; gently toss to coat. Transfer pumpkin seeds to a baking sheet.
- Bake for 40 minutes or until golden brown; stirring occasionally.
- Remove from oven; set aside for 10 minutes to cool.
- Serve alone as a snack or as a topping for salads and whole grain recipes.