Your Gluten Free Recipes

Harvest time brings with it many activities, raking, cleaning up the yard, walks in the crisp air, and baking. Pumpkins are one garden plant that provides a variety of foods. The obvious is pumpkin puree, but there are also pumpkin seeds that can be used. I love the wonderful crunch of roasted pumpkin seeds. These are really easy to make and are a much healthier snack that chips or crackers.


Scrape out the seeds and pulp from a pumpkin, transfer to a strainer/colander and rinse until the majority of the pulp is gone. Spread seeds out on a cookie sheet and let dry completely, about 24-48 hours. When completely dry, coat with a small amount of olive oil and sprinkle with salt to taste. Bake at 325 for 30 minutes (until crispy and slightly browned), stirring every 10 minutes. Let cool completely, then store in an air tight container.




Spicy Sweet variation:

2 C. Pumpkin seeds
2 TBSP Chili powder
2 TBSP Sugar
1 1/2 TBSP Salt
1 TBSP Cocoa powder
1 1/2 TBSP Olive oil