High fiber and nutrient rich, these tasty, natrually gluten-free pumpkin seeds are hard to resist and simple to make. Use any leftovers to sprinkle over a salad or add to cooked rice. A fourth cup gives you half your RDA of manganese and magnesium and a third of your tryptophan to keep you calm and strong! These seeds are very high in iron, copper, vitamin K and zinc.
- 1/2 cup hulled pumpkin seeds
- 1/4 teaspoon oil such as canola, safflower or olive oil
- 1 teaspoon gluten-free tamari sauce or sea salt
Toaster oven or a medium skillet.
Toaster oven method: arrange the seeds evenly one layer thick over the bottom of the toaster oven pan. Set the toaster for medium heat. Push the toast button.
The seeds will swell and pop at the end of the toast cycle. Stir in the tamari sauce, covering all the seeds. Close the door and bake at 250 degrees F for a half minute more. Turn into a serving dish.
Skillet method: rub the pan with 1/2 teaspoon of safflower or olive oil. Heat over medium then add seeds. Remove from heat after the seeds swell and pop. Stir to cover with tamari sauce. Let dry then remove from pan to serving dish.
If you do not have tamari sauce on hand, sprinkle salt over the seeds before cooking them and proceed as above.
Enjoy…whichever way you make them!
Author Information: Cleo Libonati, RN, BSN
Cleo Libonati is president/CEO and co-Founder of Gluten Free Works, Inc. She is the author of Recognizing Celiac Disease.
She can be reached by E-mail.