Roasted Pumpkin Seeds
The roasted pumpkin seeds recipe is super easy, delicious and the perfect crunchy low fodmap snack. You can also make a surprisingly tasty pesto with them.
Servings: 4 people
- 1 1/2 cup raw whole pumpkin seeds
- a pinch of sea salt
Carve the pumpkin and scoop the seeds into a colander.
Run water over them to separate the guts from the seeds.
Spread the seeds in a single layer on a baking sheet and leave them to dry out overnight.
The next day pick out the remaining dried pumpkin guts.
Preheat oven to 150º C/300º F.
Roast for about 40 minutes or until golden but not brown, stirring occasionally.
You can remove the crispy outer shell or just eat it whole.