This is the time of year where you can actually make your own pumpkin seeds! Pumpkin seeds of course are a great healthy and nutritious snack. They are also extremely customizable. You can make them sweet like pumpkin pie or you can make a savory version or a spicy version, really you can do anything with them so long as you have the spices you want!

However, as pumpkin seeds are seeds they do contain phytic acid. For those of you who have not heard of phytic acid before and why we should soak our grains, seeds, and nuts first, here is the run down. Phytic acid prevents the absorption of nutrients such as iron, calcium, magnesium, copper, and zinc. If you are eating grains, seeds, or nuts that haven’t been properly prepared first (by soaking, sprouting, or fermenting) then you aren’t getting as many nutrients as you could. Thankfully it’s very easy to remove most of that phytic acid. All you need to do for pumpkin seeds is soak in some water and salt for a while and you are all set to go.


Won’t soaking pumpkin seeds just make them soggy? Well yes it will until ,you cook them! Once you soak your pumpkin seeds then you roast them like all pumpkin seeds are roasted and those once soggy seeds crisp up beautifully.


Soaked and Roasted Pumpkin Seeds

Pumpkin Seeds (fresh from the pumpkin would be best but you can buy raw pumpkin seeds)
Water
1-3 Tbs olive oil or melted coconut oil
Spices of your choice (see spice options below for ideas)


Directions:
Soak: Take your clean pumpkin seeds and place in a bowl. Cover the seeds with warm water and a bit of salt. I do not really measure this but 1tbs salt for 4 cups water is a good guide if you need one. Let seeds sit at room temperature for 24 hours.


Drain: Drain the water from the pumpkin seeds and allow the seeds to dry on a baking sheet for a few hours. Alternatively you can just cook your seeds for 5-10 minutes in a 300 degree oven before moving on to the roasting part.


Roast: Toss seeds in oil and spices of your choice. Lay seeds on a baking sheet in a thin layer. Roast seeds at 300 degrees for 20-30 minutes. Stirring every 10 minutes or so.


Spice Options:
Cayenne and salt
Cinnamon, nutmeg, ginger
Chili powder, lime zest and salt
Paprika, sage, thyme and salt

Really the options are limitless!




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