Roasted Pumpkin Seeds
Ingredients
- seeds from one medium-sized pumpkin
- 1/4 cup Coconut oil melted on the stove
- 3 tbsp nutritional yeast
- Himaylaya sea salt cracked, to taste
Instructions
- Gut your pumpkin and rinse the seeds.
- Preheat your oven to 300.
- In a deep bowl, blow dry your pumpkin seeds on a low heat setting for about five minutes.
- Melt your coconut oil in a pan on the stove then pour over your pumpkin seeds.
- Mix in nutritional yeast and crack the Himalayan sea salt over your seeds.
- Dump your seeds onto a baking sheet lined with parchment paper and spread out.
- Bake for 35-40 minutes, mixing every so often.
- Let cool and store in an air-tight container.