Roasted Pumpkin Seeds - Farm Girl Fresh

Roasted Pumpkin Seeds

I love October.  The trees boast of radiant colors, the crisp fall air beckons a warm fire, and the smells of the kitchen warm the home.   A popular snack at our home during this time is pumpkin seeds.

When our kids were young, we’d use this recipe to roast the seeds we removed from the pumpkins we carved for Halloween.  Pumpkin seeds are packed full of nutritional value providing antioxidants, healthy fats, and beneficial minerals that are also important to the health of your thyroid.  (Check out these links for more information on thyroid health (https://draxe.com/foods-high-in-zinc/ and https://www.glutenfreesociety.org/3-causes-hypothyroid-disease-often-get-missed/)
Not only are Pumpkin Seeds a power-food but also a great kid-friendly snack.  Keep them on-hand in your car, handbag or diaper bag when you need a quick snack while you’re on the go.  Go with the basic seasonings to start off, or be creative and try your own creation!

If you’re looking for the highest nutritional content, it’s best to soak the pumpkin seeds and then dehydrate them at 170°F.

Pumpkin Seeds RecipeRoasted Pumpkin Seeds

Place seeds in a colander and run water over them while separating seeds from stringy membranes. Place seeds in a bowl and cover with water.  Stir in 1 tablespoon salt.  Soak 12 hours.

Preheat oven to 400° F.  Drain seeds, rinse and spread in a single layer on a rimmed baking sheet.  Roast 15-25 minutes until lightly browned.  Cool before eating.  Use in the Farm Girl Fresh granola recipe (page 62 in Eating Pure in a Processed Foods World ®) or enjoy with various seasonings.

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