2017/10/29 12:41:37

Oven-Toasted Pumpkin Seeds

This recipe was originally published in The MuscleTalker October 2010 edition
  •     Pumpkin seeds
  •     Cooking spray, olive oil, or butter
  •     Optional: salt, garlic powder, onion powder, other seasoning

  •     Rinse the pumpkin seeds and remove the pulp. Spread on a baking tray and leave overnight to dry
  •     Preheat the oven to 120ºC / 250ºF (Gas mark 2) and line a baking sheet with foil
  •     Toss the seeds in olive oil or what you wish to use and sprinkle with chosen seasoning
  •     Bake for 1 hour, turning them every 15-20 minutes, until golden brown
  •     Once cooled, store in an airtight container at room temperature for 3 months or up to a year in the fridge
 More great recipes available in our Muscle Menus ebook available for Kindle at Amazon.

James Collier


2 comments Leave a comment
I look forward to this every year after carving the kids pumpkins , 
Slightly different method i dont spray with oil probably because i cant wait ,
wash them and dry them a little but not to dry leave them slightly wet so seasoning sticks , sprinkle with salt and garlic powder , bake till dried out and golden 
Then the best bit . eat them all wile they are warm . 
No chance of any being able to be stored 
2017/11/03 00:38:47
I just did these last night but with mixed spice and splenda 
2018/01/08 16:46:03

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