We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
One of my favorite snacks is pepitas (shelled pumpkin seeds) or roasted pumpkin seeds (whole). I eat them on salads, in my homemade granola or just as a snack. You can salt them and roast, or roast plain. You can flavor with lime and chili or with cinnamon and sugar. I obviously only make this is the fall and hopefully it lasts for a while. 🙂
To start, I separate the seeds from the pumpkin string pulp. This is not an exact science. But I do have a ton of little hands (and kunekune pigs who love the pulp) and toss those seeds into a strainer and rinse.
Next, lay seeds out on a cookie sheet or pizza pan. And let air dry for a few hours.
Preheat oven to 300 degrees. Once dried, toss with a tsp of olive oil and spread back out. Sprinkle with your topping/ flavor of choice.(or leave plain) This can be garlic powder, sea salt, chili and lime juice etc.
Place into the preheated oven for 15 minutes. Stir and back in for 10 more minutes.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday