Curry Pumpkin Seeds
Author: Michele Spring
Not your boring old salt roasted pumpkin seeds. These are super flavorful and have many health-boosting properties from the turmeric in the curry powder! Paleo, gluten-free, and Whole30.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
1 cup Fresh Pumpkin Seeds (seeds from a small-medium pumpkin) 1 Egg White 1 tbs Lime Juice 1 tsp Coconut Oil (melted, or Avocado Oil) 2 tsp Curry Powder 1 tsp Sea Salt
Soak the pumpkin seeds in water to help remove the pumpkin goop and then strain through a colander.
Rinse and dry the seeds as best you can (I typically like to let them sit on a a baking sheet for 15 min or so to air dry).
Preheat oven to 350 F.
Mix all the ingredients together in a bowl until the seeds are thoroughly coated.
Pour the mixture onto a baking sheet covered in parchment paper and spread evenly.
Bake for 22-25 minutes, stirring occasionally. Watch at the very end to make sure the seeds don't get burnt.
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