Curry Spice Roasted Pumpkin Seeds
This is certainly a very creative and tasty way to use up those seeds from your carved pumpkin. Loaded with zinc, they add a nice energy boost to this delicious snack!
Ingredients
- (1 Tablespoon) apple cider vinegar
- Tablespoon (1 teaspoon) kosher salt, optional
- Tablespoon (1 teaspoon) cumin seeds
- (2 cups) pumpkin seeds
- Tablespoon (¼ teaspoon) red pepper flakes
- Tablespoon (2 teaspoons) curry powder
- Tablespoon (1 Tablespoon) fresh lemon peel
Directions
- Preheat oven to 350°F.
- Place the salt, cumin, pepper flakes, curry powder and lemon peel into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Pour spice blend and vinegar over the pumpkin seeds and mix thoroughly. Spread onto a parchment-lined baking sheet and bake in the pre-heated oven for 15 minutes or until lightly golden brown.
Ingredients
- Spice Blend:
- (1 teaspoon) kosher salt, optional
- (1 teaspoon) cumin seeds
- (¼ teaspoon) red pepper flakes
- (2 teaspoons) curry powder
- (1 strip) fresh lemon peel
- Mixture:
- 200 g (2 cups) pumpkin seeds
- (1 Tablespoon) apple cider vinegar
Directions
- Preheat oven to 350°F (175°C)
- Place the salt, cumin, pepper flakes, curry powder and lemon peel into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Pour spice blend and vinegar over the pumpkin seeds and mix thoroughly. Spread onto a parchment-lined baking sheet and bake in the pre-heated oven for 15 minutes or until lightly golden brown.
