Turmeric roasted pumpkin seeds

    45 min

    These pumpkin seeds are bursting with colour and flavour from coconut oil, turmeric and chilli powder.

    3 people made this

    Serves: 4 

    • 130g pumpkin seeds with fibres
    • 2 tablespoons melted coconut oil
    • 1 tablespoon ground turmeric
    • ground black pepper
    • ground chilli powder to taste
    • ground ginger (optional)

    Prep:15min  ›  Cook:15min  ›  Extra time:15min chilling  ›  Ready in:45min 

    1. Preheat oven to 150 C / Gas 2. Line a baking tray with greaseproof paper.
    2. In a small bowl, mix coconut oil, turmeric, black pepper, chilli and ginger.
    3. Add pumpkin and some of the fibres (they will be tastier that way) to another bowl. Pour the mixture of oil and spices over them and mix well till well coated.
    4. Transfer the mixture to the baking tray, distribute it evenly and pour over all the oil that remains in the bowl.
    5. Bake for 15 minutes without opening the oven. At the end of cooking, open the oven and stir the seeds then leave them in the oven with the door open until they have cooled.
    6. Store in an airtight container.

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