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These pumpkin seeds are vegan and gluten free, and make a nice change from the regular peanuts, almonds and cashews in traditional trail mixes.

Spicy Roasted Pumpkin Seeds – Makes 2 cups

  • 2 cups raw pumpkin seeds
  • 1 Tbsp olive oil
  • Juice from 1/2 a lime
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp kosher salt

At home:

Preheat the oven to 300 degrees.  Line a baking sheet with parchment or foil.

Mix all ingredients together in a bowl and spread out evenly on lined baking sheet.  Bake for 20 minutes, turning every 5 minutes until nice and toasted.  Remove from oven and pour in to a bowl to cool (seeds will keep cooking on hot baking sheet). Once cool, package in to 1/4 cup servings.

On the trail:

Keep a bag in your pocket and enjoy while you hike!  Or, stir them in to soups & chilies.

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