I’ve had to change a bit to this challenge due to how busy things have gotten around here.
There’s a lot going on and I’ll try to keep up, but today is a quick easy snack recipe for you to enjoy ! My kids love Roasted Sunflower and Pumpkin seeds, it makes a great snack, and you can add them into a lot of things: Salads, trail mix, homemade granola bars, even a bowl of popcorn is spruced up with pumpkin seeds.
What you need
Directions. Gut the pumpkin. You want to get all the guts out and try to get the pulp off the seeds. ( should be about 3 1/2 cups of seeds when finished)
Place what you have into a large bowl running under the water to rinse as much pulp off as possible. Remove as much as you can then place it all into a large pot of water. Most the pulp will sink to the bottom seeds should float.
Drain them in a strainer or colander then place in large bowl with warm water and 1/3 cup of sea salt. Let this soak for about an hour or two then drain.
Preheat the oven to 350 and spread the seeds out onto a cookie sheet. Sprinkle the seeds lightly with more sea salt . Bake for about 25 minutes. stir them rotate the pan so they cook evenly. Bake until they are dried, you don’t want them to be brown but dry and white. Let them cool off and store in an air tight container.