Carving pumpkins for Halloween is a favorite autumn pastime in my family. We always conclude by roasting the seeds and snacking on them for days to come. Pumpkin seeds are higher in protein than other seeds and are loaded with omega-3 fatty acids, zinc, calcium, and B vitamins(great for stress). Kids love to help out with this snack too.
1/2 cup raw pumpkin seeds
1/4 teaspoon coconut oil, melted
1/4 cup raw almonds
1/4 cup cranberries (unsweetened)
1/4 cup cacao nibs, dark chocolate chips, or carob chips
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
In a small bowl, toss pumpkin seeds with coconut oil until coated. Spread seeds in a skillet, and heat over medium-high heat. Shaking the skillet constantly, cook 3 minutes, or until most of the pumpkin seeds swell and pop. Transfer to a bowl. Add the almonds to the skillet. Shaking the skillet constantly, cook 30 seconds, or until golden flecks appear. Transfer to the bowl with the pumpkin seeds. Stir in remaining ingredients and mix thoroughly.