Ingredients
250g raw pepitas
(pumpkin seeds)
½ tbsp olive oil
½ tbsp pure maple syrup
1 generous pinch sea salt
Equipment
- 1 baking tray
- 1 baking paper
- 1 spatula
- 1 mixing bowl
Instructions
- 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.
Notes
Tip
Mix with some dried fruit and a few chocolate bits for a trail mix (suitable for recess or snacks when out and about).
Tip
Add to cookie batter for crunch. Gently press atop banana bread batter before baking.
Tip
Mix through breakfast muesli or porridge.
Tip
Sprinkle pepitas over salads for added crunch.
Tip
Sprinkle over yoghurt – this is suitable for toddlers too.
Variation
You can substitute maple syrup for honey if preferred.
Variation
Leave out salt if you're not a fan of the sweet/salty taste.
Variation
Omit syrup and use a teaspoon of cinnamon, mixed spice or even chilli for a spiced blend.
Storage
Store in an airtight container in a cool, dark place.
