Thanks to Amie of The Healthy Apple for this guest blog. These sound like an amazing Turkey Day snack!
It’s not every day that you see a fun spin on the classic pumpkin seed recipe. Here’s a fun n’ festive snack that I love to make every Thanksgiving. The best part? You can easily enjoy these seeds by the handful, eaten alone as an on-the-go snack or sprinkled atop salads, soups and protein dishes such as fish, tofu and poultry.
The options are endless for how you can enjoy these tasty Turkey Day seeds. Go ahead, give ‘em a whirl. They’re addicting. So, don’t say I didn’t warn you.
Before you know it, they’ll end up in your morning oatmeal, your afternoon salad and your evening bean chili. So versatile, so simple and so delicious.
What else can a gal ask for?
Roasted n’ Toasted Balsamic Lime Pumpkin Seeds
Gluten-Free and Vegan
Makes 1 cup
- 1 cup pumpkin seeds
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
- 1/2 very ripe avocado, peeled, cored and chopped
- 2 Tbsp. Kelapo Coconut Oil
- 1 Tbsp. freshly grated lime zest
- 2 Tbsp. freshly squeezed lime juice
- 1/4 cup balsamic vinegar
- 1 tsp. cocoa powder
- 1/6 tsp. all-spice
- Preheat oven to 350 degrees F.
- Prepare a baking dish with parchment paper.
- Clean pumpkin seeds, removing any pumpkin flesh. Soak pumpkin seeds in warm water for 12 hours or overnight. Rinse seeds and pat dry.
- In a large bowl, beat together all ingredients except pumpkin seeds on high speed until well combined.
- Slowly add pumpkin seeds; gently toss to coat.
- Using a spoon, transfer pumpkin seeds to prepared baking sheet. Spread pumpkin seeds in a single layer.
- Bake for 10-15 minutes or until golden brown.
- Remove from oven; set aside to cool.