Organic Chef Tom’s Pumpkin Spice Muffins
topped with organic pumpkin seeds.
Organic Chef Tom’s
Toasted Pumpkin Seeds
Toast up a batch of tasty pumpkin seeds in just 20 minutes! You can toast pumpkin seeds on top of the stove (small amounts) in a fry pan or in the oven with or without a touch of olive oil and seasonings or sea salt. I like to add a light sprinkle of organic shoyu* as soon as they come out of the oven before transferring to the awaiting cooling plate.
Oven Roasting Recipe
1½ cups organic pumpkin seeds
2 teaspoons olive oil (optional)
1 pinch sea salt or sprinkle of shoyu* (optional)
Preheat oven to 350°. Gather ingredients, large plate (for cooling toasted seeds) and a large stainless steel cookie sheet for toasting. If using oil and seasonings, mix seeds, oil and seasoning in bowl and spread out evenly onto cookie sheet. If you are not using any oil and want to add shoyu at the end of toasting, just spread seeds evenly on the cookie sheet.
Place in heated oven. You will bake the seeds for 15-20 minutes and stir every 5 minutes. To stir, remove quickly and carefully from the oven, place on top of stove, mix and return to oven. This assures evenly toasted seeds and keeps oven at the optimal toasting temperature.
Once seeds are starting to brown slightly and smell nutty, remove from oven. Transfer to cooling plate, cool and enjoy!
Stove Top Toasting Variation
1 cup organic pumpkin seeds
1½ teaspoon olive oil(optional)
1 small sprinkle of sea salt, Herbalmare organic seasoning or shoyu.
Place oil in fry pan. Heat up oil on medium heat, add seeds and sea salt or seasoning salt. (If using shoyu, wait until seeds are completely toasted. ) Start toasting seeds, stirring often to toast evenly. Continue to stir for 15-20 on medium to low heat until light brown and nutty aroma. Transfer to cooling plate, cool and enjoy!