Thursday, February 27, 2014

Low Carb Green Tea Toasted Pumpkin or Squash Seeds

I made these yummy seeds today! Of course they are gluten free. There are about 12g of effective carbs (carbs - fiber) if you eat the whole cup. I used squash seeds.. and am making a soup with the squash. Of course, using pumpkin seeds will taste even better...

I like the taste of butter in these, but of course, if you are GFCF, use Coconut or Olive Oil

Toasted Green Tea Squash Seeds

1 cup pumpkin or squash seeds
1 teaspoon green tea, about one tea bag's worth- needs to be ground to a powder
3 Tablespoons butter (sub: coconut or olive oil)
1/2 teaspoon agave nectar
1/4 teaspoon cumin
1/2 teaspoon sea salt

Rinse seeds and then drain. Remove pulp- using your fingers works best, Spread out on a cookies sheet and dry overnight (will stick to just about anything else so be sure to use your cookie sheet).

When dry: Preheat oven to 250˚F . Melt butter with cumin, green tea, and sea salt. stir over low heat to combine flavors. Mix with seeds in a bowl and add agave nectar. Spread in a thin layer on a cookie sheet and bake for around 1 hour. Toss the seeds around every 20 minutes. When they are golden brown, they are ready. Cool. Store in airtight container, lasts about 3 months.

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1 comment:

  1. Oh great! There are so many ways to season these seeds. I used curry powder and spices too :)


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