Friday, October 30, 2015

Curried Pumpkin Seeds

These would be great on top of a Squash Soup.  

    • 1 large egg white
    • 1 tablespoon fresh lime juice
    • 1 teaspoon Avocado Oil
    • 1 tablespoon Hot curry powder from Penzeys
    • 1 1/2 teaspoons coarse kosher salt
    • 1/8 teaspoon cayenne pepper
    • 12 ounces hulled pumpkin seeds (about 2 1/2 cups)


    1. Preheat oven to 350°F. Line large rimmed baking sheet with parchment;  oil the parchment paper- i used some coconut oil.  Whisk egg white, lime juice, and oil in large bowl. Add the spices; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet. 

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