Curry Pumpkin Seed
Not your boring old salt roasted pumpkin seeds. These are super flavorful and have many health-boosting properties from the turmeric in the curry powder! Paleo, gluten-free, and Whole30.
Servings: 4
Calories: 106kcal
Ingredients
- 1 cup Fresh Pumpkin Seeds seeds from a small-medium pumpkin
- 1 Egg White
- 1 tbs Lime Juice
- 1 tsp Coconut Oil melted, or Avocado Oil
- 2 tsp Curry Powder
- 1 tsp Sea Salt
Instructions
- Soak the pumpkin seeds in water to help remove the pumpkin goop and then strain through a colander.
- Rinse and dry the seeds as best you can (I typically like to let them sit on a a baking sheet for 15 min or so to air dry).
- Preheat oven to 350 F.
- Mix all the ingredients together in a bowl until the seeds are thoroughly coated.
- Pour the mixture onto a baking sheet covered in parchment paper and spread evenly.
- Bake for 22-25 minutes, stirring occasionally. Watch at the very end to make sure the seeds don't get burnt.
Nutrition
Calories: 106kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 596mg | Potassium: 162mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 2mg