Roasted Pumpkin Seeds
Makes about 1 cup
Everyone loves these and they are a great carrier for fat, which we all need more of in our diet. I do not use olive oil in this dish as it is good for health in it’s raw form, not heated.
Ingredients
1 cup pumpkin seeds (raw – because sometimes you just can’t wait, soaked or dehydrated)
2 Tablespoons of each of the following fats: butter, lard and coconut oil
Sprinkle to taste unrefined sea salt
Method
Turn the oven on to heat to 375˚F. In a 9×13 glass baking dish place the fats, they will still be solid at room temperature. Place in the oven and let the fats melt. By the time the oven has pre-heated the fats will be melted and hot. Stir the fats to mix them.
Add the seeds to the fats in a single layer. Place in the oven, uncovered. Bake for 35-45 minutes, stirring occasionally.
Remove from the oven, sprinkle with salt. When a little cooled off, can be served warm or even at room temperature. If you have any leftover (doubtful!), store in an airtight container.
