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Pumpkin Seeds

It is that time of year again where all of the fall recipes start storming the internet and your mouth is watering reading every recipe that is out there. I am one of those people that love to carry out the “fall” recipes into the month of November, I know a ton of people turn their cheek to fall recipes once November hits, but not me! I love seeing some of those amazing pumpkin recipes on the Thanksgiving table. Chris is always saying to me that we all jump so quickly to those amazing holiday recipes once Halloween is over. Yes this is true and I am 100% guilty of this, however I thought I would share with you some of my personal pumpkin seed recipes and perhaps they will turn up on your Thanksgiving table too! Let me know what you think!

*In preparation for Pumpkin Seeds – make sure to really dry out your seeds. I covered them and left them in an air tight container over night to ensure the seeds were dry enough.*

Instructions:

  • Cover the Pumpkin Seeds in coconut oil

  • Throw in the brown sugar, honey, cinnamon and salt

  • Stir, covering every seed with your sugary goodness

  • Spread the seeds out on a baking sheet

  • Bake for 22-25 minutes at 350 degrees

  • (Note: they do stick to the baking sheet due to the tackiness in the brown sugar, just a heads up)

Instructions:

  • Cover the Pumpkin Seeds with coconut oil

  • Throw in the Paprika, honey, brown sugar, salt and pepper into a bowl

  • Stir, covering every seed

  • Lay your seeds out on a baking sheet

  • Bake for 22-25 minutes at 350 degrees

  • (Note: these stick to the baking sheet too, just as a head’s up you may need a scraping tool – I just a butter knife)

Instructions:

  • Smother your Pumpkin Seeds in Coconut Oil

  • Throw your salt on top of the smothered Seed’s

  • Lay your seeds out on a baking sheet

  • Bake for 22-25 minutes at 350 degrees.

And there you have it, my friends!

Xo,

Sarah


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