Quantity | Ingredients | Directions |
---|---|---|
1 1/2 cups | Raw Pumpkin Seeds | Preheat oven to 325 degrees. Line baking sheet with Parchment Paper. |
1 TBSP | Raw Honey | Combine all ingredients in a mixing bowl. Mix well until seeds are coated evenly. |
1 TBSP | Ground Cinnamon | Transfer onto baking sheet in even layer. Roast for 25 minutes, using a spatula halfway to toss. |
1 TBSP | Melted Coconut Oil | Allow Seeds to cool at room temp. Store in container for up to 6 months. |