These toasted pumpkin seeds kind of went viral when I first introduced them to my Worthy Girls’! They are a little high maintenance as they need to soak over night, but once that’s done, it doesn’t take too long, and everyone agrees that they are SO worth the wait! I do prefer to keep them in the refrigerator so they last longer and to portion them into ¼ cup servings into baggies. Another great recipe to try out new spices to best suit your taste, but these are two tried and true ways to start out!

Important: You must soak your pumpkin seeds to remove enzymes that make them difficult for the body to digest. To do this, simply cover them with water and add in some salt (I put in about 1T for every 5 cups I make…I make a lot at once), then put a dish towel over and leave overnight. Rinse well the next day. To dry, I like to put them in a metal bowl and set it on top of an oven set to 200 for a couple hours. I find this has the fasted drying time. If you don’t dry them well first, they will not be near as crunchy and will be a bit chewy. When I said high maintenance, I wasn’t kidding! But this is why I make a LOT at one time and put the rest in the freezer to keep them fresh!


Preheat oven to 300. Toss ½ cup seeds with 1 tsp oil (coconut or avocado oil preferred), toss in ¼- ½ tsp salt, spread on a parchment-lined baking sheet in a single layer, bake for 15-20 minutes or until they’ve started to brown. Let cool (they’ll get crisp), and enjoy!



Do the same as above but instead of making them savory, make them sweet by tossing 1 tsp oil, ½ tsp cinnamon, ½ — 1 tsp monkfruit (adjust to suit your taste), 1/2pinch of salt.




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