Tamari Toasted Pumpkin Seeds

Try this recipe for savory and slightly spicy Tamari Toasted Pumpkin Seeds

 

I have to admit that Halloween is my least favorite holiday; I’m totally NOT into the scary part of the holiday. However, there are some things I like about it. I love watching my kids have fun dressing up and being silly. I like getting together with friends to trick or treat. I like confiscating all the Snickers bars I can from my kids’ stashes. I like going to farms to pick out pumpkins even though this year we only made it down to the local grocery store 🙁 I also love the tradition of carving pumpkins and watching how designs change from year to year as my kids change and grow.

Try this recipe for savory and slightly spicy Tamari Toasted Pumpkin Seeds

Try this recipe for savory and slightly spicy Tamari Toasted Pumpkin Seeds

Of course, the best thing about carving pumpkins is the toasted pumpkin seeds that we get to eat when we’re done! It’s always about the food with me, isn’t it? Haha! I love these so much I could probably eat the whole pan by myself, but I’m a fairly nice mom so I force myself to share.

As my kids are growing and (God forbid) may someday leave home, I’m realizing I’ll need to keep the pumpkin carving tradition going  just so I can have the pumpkin seeds to toast!

I hope you enjoy this recipe for Tamari Toasted Pumpkin Seeds. They are savory and slightly spicy and oh, so delicious!

Tamari Toasted Pumpkin Seeds

Ingredients:

  • 3 to 4 cups raw pumpkin seeds
  • 1 T coconut oil
  • 3-4 T soy sauce, tamari, Bragg’s, coconut aminos, etc.
  • garlic powder

Directions:

  1. Preheat the oven to 300 degrees (unless you are soaking the seeds overnight).
  2. Sort the pumpkin seeds from the pumpkin pulp. I usually rinse it for a while in a colander in the sink picking out the pumpkin gunk, then I dump the seeds into a large bowl. Fill the bowl with water and swish the seeds around. The pumpkin bits will fall to the bottom and you can scoop the cleaner seeds off the top. You may have to repeat this process a few times. At this point you have a decision to make. You can either soak them overnight before cooking or proceed immediately to cooking them. Soaking the seeds helps to remove the phytic acid and can make them more digestible. If you want to soak the seeds, put them in a bowl with a couple tablespoons of salt and let them sit overnight. If you have hungry kids who want pumpkin seeds now, proceed to the next step.
  3. Put the clean, drained pumpkin seeds in a large bowl. Dry them a bit with a clean dish towel.
  4. Toss with melted coconut oil and tamari (or other option), garlic powder, and chili powder. The flavors will intensify as they cook, so it’s best not to go overboard with the seasonings. I usually taste a seed and decide it’s enough when it’s a subtle version of what I want the end product to be. Keep in mind you can add more seasonings near the end of the cooking process if you determine you want more.
  5. Spread the seeds onto a large baking sheet and bake 30-45 minutes until golden brown, stirring every 5-10 minutes toward the end of the cooking time. While they are still moist you can add more seasonings if desired. I also have a little spray bottle of Braggs Liquid Aminos (like soy sauce) that I will sometimes spray on at the end if it’s not quite salty enough for me.
  6. You’ll have to keep stirring and testing them to decide when they are crispy enough for your liking. It’s a fine line between crispy and burned though. Be warned!

Enjoy, but share 🙂

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Tamari Toasted Pumpkin Seeds

Tamari Toasted Pumpkin Seeds

Ingredients

  • 3 to 4 cups raw pumpkin seeds
  • 1 T coconut oil
  • 3-4 T soy sauce, tamari, Bragg's, coconut aminos, etc.
  • garlic powder

Instructions

Preheat the oven to 300 degrees (unless you are soaking the seeds overnight).

Sort the pumpkin seeds from the pumpkin pulp. I usually rinse it for a while in a colander in the sink picking out the pumpkin gunk, then I dump the seeds into a large bowl. Fill the bowl with water and swish the seeds around. The pumpkin bits will fall to the bottom and you can scoop the cleaner seeds off the top. You may have to repeat this process a few times. At this point you have a decision to make. You can either soak them overnight before cooking or proceed immediately to cooking them. Soaking the seeds helps to remove the phytic acid and can make them more digestible. If you want to soak the seeds, put them in a bowl with a couple tablespoons of salt and let them sit overnight. If you have hungry kids who want pumpkin seeds now, proceed to the next step.

Put the clean, drained pumpkin seeds in a large bowl. Dry them a bit with a clean dish towel.

Toss with melted coconut oil and tamari (or other option), garlic powder, and chili powder. The flavors will intensify as they cook, so it's best not to go overboard with the seasonings. I usually taste a seed and decide it's enough when it's a subtle version of what I want the end product to be. Keep in mind you can add more seasonings near the end of the cooking process if you determine you want more.

Spread the seeds onto a large baking sheet and bake 30-45 minutes until golden brown, stirring every 5-10 minutes toward the end of the cooking time. While they are still moist you can add more seasonings if desired. I also have a little spray bottle of Braggs Liquid Aminos (like soy sauce) that I will sometimes spray on at the end if it's not quite salty enough for me.

You'll have to keep stirring and testing them to decide when they are crispy enough for your liking. It's a fine line between crispy and burned though. Be warned!

http://justrealstuff.com/tamari-toasted-pumpkin-seeds/

 

2 comments to Tamari Toasted Pumpkin Seeds

  • Nickie

    Laurie,
    I absolutely love your posts & look forward to each & every one! You are soooo creative the way you treat the normal everyday chore of “what can I eat that would be good for me & my family & easy to prepare?” & your photographs are so engaging!

    The way you incorporate healthy options into our family traditions is also very important! Many of these holidays have been infused with soooo much fat & sugar (but, oooh sooooo tasty!!!) & wrapped up with a healthy dose of memories (pleasant & unpleasant)! I appreciate the way you help me to unwrap the tight hold some of these times have had for decades (some of us) & provide lovely & healthy alterternatives while keeping family at the center of each morsel!!!

    Thank you! May you be richly blessed for your efforts!

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