IF YOU'RE CARVING up a pumpkin this week (stay tuned on Instagram for our fab jack-o'-lantern), don't let all of those precious seeds go to waste! They make for a great snack when roasted in the oven for about 20 minutes. We've come up with a slightly spicy curried trail mix version made with coconut oil and almonds for extra crunch. It's perfect for late-night snacking because they're loaded with tryptophan and zinc, both of which help you get a healthy night's sleep. Plus, the almonds will give your immune system a boost!
Curried Pumpkin Seeds Trail Mix
Yield: 1 1/2 cup; about 3 or 4 servings
Active Time: 15 minutes
Total Time: 35 minutes
- 1 cup fresh pumpkin seeds
- 1 1/2 teaspoons coconut oil, in liquid form
- 2 teaspoons curry powder
- pinch cayenne pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup roasted almonds, unsalted
Cut open the top of a medium-sized pumpkin and place the seeds and pulp (the seeds will be stuck to the pulp) into a large bowl of warm water. The water will allow the seeds to float to the top for easy separation of seeds. Separate the seeds from the pulp and place them on a paper towel, patting to dry.
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, toss the pumpkin seeds with the coconut oil, then add in spices and toss again. Arrange seeds on the lined baking sheet in a single layer, evenly. Toast in the oven for about 20 minutes or until golden brown, stirring a couple of times.
Remove from oven and toss in the almonds. Eat immediately (best way) or store in an airtight container for up to 5 days.