Happy Halloween Everyone
It’s Halloween! Again! So I would like to take this incredibly opportune moment to share my favourite pepita (or pumpkin seeds to you and me) recipe with you all. In my opinion nuts and seeds make such a good snack, they are nutritious, high in protein and so versatile and pepitas fit perfectly into this description. My favourite way to eat pepitas is to sprinkle them with spice then roast for 20 minutes. This easy peasy recipe is just perfect for this time of year and, well, Moroccan flavours are just perfect for any time of year.
Follow these simple steps and you’ll be enjoying Moroccan Spice Pumpkin Seeds faster than you can say ‘trick or treat’!
What You’ll Need
- The seeds from your jack-o-latern
- Olive oil
For the Spice Mix
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
What You’ll Need to do
Preheat your oven to 180 degrees.
You need to clean all of the orange pumpkin flesh off of the seeds before you can roast them. I find that the best way of doing this is popping the seeds in to a bowl of water and using your fingers to separate the flesh from the seeds. Pat dry and transfer on to a baking tray. Leave to one side while you prepare your spice mix. Combine all of the spices and mix….. see easy! Drizzle the pepitas with oil, sprinkle over the spice mix and shake the tray a little to ensure even coverage. Pop in the oven, check after 10 minutes, it’s very important that the seeds don’t burn (duh) but this isn’t always apparent as it’s the inside that burns. So after 10 minutes remove a few seeds, let cool briefly and snap it. The inner seed should not be brown! If it’s looking good, pop back in for a further 5 – 10 minutes or until they start looking golden. Et viola! There you have a delicious, healthy vegan snack that you won’t want to share with the trick or treaters!
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