I am preparing myself for my first gluten free thanksgiving and boy am I excited. It’s going to be a lot to prepare for though, especially since my family is less than thrilled about me taking away their ‘precious’ gluten. I am to make sure to take lots of photos and keep everyone up to date on my first large scale gluten free cooking endeavor. Lately I have been way caught up in school so I haven’t had the option to post a lot. I have a lot in store though that you should keep your eyes open for.

One thing I did want to quickly share was my recipe for oven roasted pumpkin seeds. I threw it together totally out of the blue but it came out pretty well.  Here it is, unfortunately again I did not take any photos of the product:

Sweet and Spicy Oven Roasted Pumpkin seeds

 

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Author: Celtic Celiac

Cuisine: Gluten Free, Dairy Free

Ingredients

• 8 Cups pumpkin seeds
• 2 Cups olive oil
• Use the following to taste :
• Cinnamon powder
• Chili Powder
• Salt
• Black Pepper
• Crushed and dried rosemary
• Sugar

Instructions

1. Clean and De-Pulp the pumpkin seeds. Spread onto a cookie sheet and leave out over night to dry.
2. Pre-heat over to 325 degrees.
3. Mix Pumpkin seeds and olive oil in a bowl until covered evenly.
4. Add spices and continue to mix until covered evenly with spices. Taste test mixture and continue to add spices as desired.
5. Place Pumpkin seeds one layer thick on a cookie sheet covered with non-stick tin foil.
6. Cook for approximately 30 minutes or until golden brown and not too dry. Toss every 10-15 minutes to prevent burning and sticking. Taste and add more seasoning as desired.
7. Add to salads, fall trail mix, eat as a snack or enjoy however you want!

Notes

I use A LOT of spices so for me I used the most of the cinnamon powder and the Chili Powder, probably about two teaspoons of each. The other spices were mixed in as I desired.

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