Three different Fresh Halloween Pumpkin Seed Munchies

Pumpkin Seed Munchies 

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Celiac Safe.

x HAPPY HALLOWEEN EVERYONE x

First I need to say i am sorry this was not posted yesterday i was half way through and had to go to a dietitian appointment which was a waste of time anyway then was exhausted
and went to sleep, no midnight horrors? unfortunately not! (they scare me senseless anyway)

I hope everyone has had fun craving their pumpkins?

I certainly have. Have a look at mine right Here.

Right today i got really excited about making these little munchies and what flavors i should

make. I went for Subtle Garlic, Autumn Cinnamon and Smokey bite.

These are all, Vegan, Coeliac, Crohns, Endometriosis safe.

so that means, eggless, dairyless, meatless, glutenless, wheatless, yeastless  

Ingredients: 

This is based on 1oz of Pumpkin seeds

and 3/4 oz Pure sunflower spread

Subtle Garlic:

1 Tsp Garlic Italian

1 Tsp Season-All

1/2 Tsp Salt

Autumn Cinnamon:

1 Tsp Cinnamon

2 Tsp Unrefined Sugar 

Smokey Bite:

1 Tsp Smoked Paprika

1/2 Tsp Cayenne Pepper (or more if you love Heat)

1 Tsp Salt

 First top your pumpkin and scrape out the insides
into a bowl.

 Now for the fiddly slippery bit

I found squeezing and popping them through your thumb and fore finger to get most of the pumpkin slush off was the best way to go about it.

 Once you have your relatively clean looking pumpkin seeds, you can either seperate them into different dishes or you can give them all the same flavor.

 Add the melted 3/4 oz pure spread to each 1oz of pumpkin seeds also add the spices to each of the dishes/pots/ anything you can grab and stir until it has all blended together.

Leave it to settle for a few minutes, or if it is hot where you are (it certainly is Freezing here) then pop the seeds into the fridge for around 3 minutes, not long just so the melted spread hardens slightly for a better coat on the seeds.

Once you get it out of the fridge, make sure you stir it, so the spices are covering all of the seeds.

They look delicious like this but take my word for it, it looks great but doesnt taste great like this, its better to wait for the toasted versions.

Here's where i didn't think at all!!

Instead of spreading your seeds onto the foil, (because the cinnamon ones will cling to the foil)
make dividers by scrunching up the foil into long snakes and put them as a V shape on your baking tray.

Spread your seeds in their separate bays directly onto the tray.
Put the tray into the oven on gas mark 3/ 325F/ 170oC.


For 15 minutes, then stir each one making sure they are still coated.

Turn your over down to gas mark 2/ 300F /150oC.
For a further 15 minutes.

When your timer has gone off. stir the seeds again and put them back into the over one more time for 15 minutes.

Half way through the last 15 minutes you should check on your seeds as some ovens cook faster than others, you will know that your seeds are done when they are crunchy and snap, if not they will need some more time in the oven.

With the cinnamon ones they may have stuck together so when you scrap them off your tray just break them apart with your fingers. It's better to do this i found when they were still cooling, If done when they have fully cooled you might have it stuck to your tray like tar.

The Final Outcome! 

Gorgeous little snacks to share or have all to yourselves.

Enjoy!!

More Pumpkin Recipes to come.

x x x