Makes 1 cup
- 250g raw pepitas (pumpkin seeds)
- 1/2 tbsp olive oil
- 1/2 tbsp pure maple syrup
- generous pinch of sea salt
Preheat oven to 150°C (130°C fan-forced). Line a baking tray with baking paper and set aside.
Mix all ingredients together until seeds are well coated and spread out onto tray.
Bake for 10 minutes then turn seeds over with a spatula and return to the oven to bake for a further 10 minutes.
Allow to cool (they crisp up as they cool) then store in an airtight container in a cool, dark place
- Mix with some dried fruit and a few chocolate bits for a trail mix (suitable for recess or snacks when out and about).
- Add to cookie batter for crunch. Gently press atop banana bread batter before baking.
- Mix through breakfast muesli or porridge.
- Sprinkle pepitas over salads for added crunch.
- Sprinkle over yoghurt – this is suitable for toddlers too.
- You can substitute maple syrup for honey if preferred.
- Leave out salt if you're not a fan of the sweet/salty taste.
- Omit syrup and use a teaspoon of cinnamon, mixed spice or even chilli for a spiced blend.
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- If you like this much-loved book then the The Very Hungry Caterpillar fruit snack will make your day.
- Bert and Ernie have never been so delicious. Try these Bert and Ernie fruit snacks.
- These Easter carrot snack bags are the perfect addition to your Easter party.
- If you want a great snack to share during family movie time then try these Munchable movie snacks.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder.