Sprouted Pumpkin Seed Snacks

These healthy, delicious Pumpkin Seeds Snacks are infused with coconut flakes, lime, and turmeric- a fun little weekend project that yields tasty results. Perfect for snacking, hiking or as a breakfast replacement! Grain-free, vegan-adaptable!

These Sprouted Pumpkin Seed Snacks are delicious little clusters of goodness made with just few ingredients – pumpkin seeds, coconut flakes, lime, sea salt and honey (or use maple syurp). Doctor them up any way you like with seeds or spices – here I’ve added chia seeds and turmeric -but the basic recipe is really good, just like it is. High in protein, good and crunchy, these little guys are perfect for snacking or fuel for hiking and other outdoor adventures.

Activate or sprout the pumpkin seeds– by soaking them in water overnight- they will get nice and big and plump. It really does bring them to life … and when they bake they will have a nice crisp bite to them. It does actually make a difference, but the recipe will also work without soaking if you are feeling impatient.

Gluten-free, dairy-free, and naturally sweetened,  these are a godsend. A little tangy, a little sweet, they cure a sweet tooth

Sprouting Pumpkin Seeds-The Why!

Soaking seeds and nuts “activates” them, brings them back to life and is thought to be more nutritious. But honestly, the reason I soak them is what it does for the texture.  It gives them such a snappy, crisp bite that I’ve grown very fond of. I often do this with raw almonds before roasting with spices.

What you’ll need!

•  raw pumpkin seeds– soaked in water overnight (optional)
•  flaked coconut (unsweetened)
•  honey or maple syrup
• lime
• coconut oil
• Optional additions– chia seeds, spices like cayenne, chile powder, turmeric

How to make Pumpkin Seed Snacks

1. Soak pumpkin seeds in a bowl of water on the counter overnight or for 12 hours until plumped.  Strain pumpkin seeds and lay them on kitchen towel, and pat them mostly dry.
2. Preheat oven to 300F
3. Place in a bowl. Add coconut flakes and salt. Stir.
4. Heat honey, lime juice and coconut oil in a small saucepan until just warm, stir to combine. Pour over the pumpkin seed mixture and gently mix. Add chia seeds or spices to taste.
5. Spread out on a parchment-lined sheet pan to about ½ inch thick – press down very well and neaten the edges. I use the back of a metal spatula. Or use hands over another piece of parchment. Place in the middle of the oven for 30 minutes, checking halfway through. Turn the heat off. Let this cool completely cool, 3-4 hours. It will set and harden. Break apart, store in an airtight container.

More Snack Recipes you may like!

• Stir-Fried Cashews
• Maple Pecans
• Maple-Roasted Pumpkin Seeds
• How to Make Seed Bars
• Rustic Seed Crackers
• Coconut Almond Bars | Paleo Granola Bar Recipe
• How to Make Muesli!
• Homemade Maple Granola Recipe (Vegan & Gluten-free)

Pumpkin Seed Snacks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 8-10 servings
• Category: Snack
• Method: baked
• Cuisine: American
• Diet: Vegetarian

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Description

These healthy, delicious Pumpkin Seeds Snacks are infused with coconut flakes, lime, and turmeric- a fun little weekend project that yields tasty results. Perfect for snacking, hiking or as a breakfast replacement! Grain-free, vegan-adaptable!

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Ingredients

Units USM

• 2 cups raw pumpkin seeds- soaked in water overnight (optional)
• 1 cup flaked coconut (unsweetened)
• 1/4 teaspoon salt
• 3 tablespoons honey or maple syrup
• 1 tablespoon lime juice
• 1 tablespoon coconut oil
• Optional additions- chia seeds, spices like cayenne, chile powder, turmeric

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Instructions

1. Soak pumpkin seeds in a bowl of water on the counter overnight or for 12 hours until plumped.  Strain pumpkin seeds and lay them on kitchen towel, and pat them mostly dry.
2. Preheat oven to 300F
3. Place in a bowl. Add coconut flakes and salt. Stir.
4. Heat honey, lime juice and coconut oil in a small saucepan until just warm, stir to combine. Pour over the pumpkin seed mixture and gently mix. Add chia seeds or spices to taste.
5. Spread out on a parchment-lined sheet pan to about ½ inch thick – press down very well and neaten the edges. I use the back of a metal spatula. Or use hands over another piece of parchment. Place in the middle of the oven for 30 minutes, checking halfway through. Turn the heat off. Let this cool completely cool, 3-4 hours. It will set and harden. Break apart, store in an airtight container.

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Notes

These will keep up to 2 weeks in a sealed container.

Nutrition

• Serving Size: ⅓ cup
• Calories: 243
• Sugar: 8.9 g
• Sodium: 94.5 mg
• Fat: 19.2 g
• Saturated Fat: 7 g
• Carbohydrates: 12.6 g
• Fiber: 2.2 g
• Protein: 9 g
• Cholesterol: 0 mg