Ingredients
Ingredients:
- Seeds from one squash Sweet
- 1/2 Tsp cinnamon
- 1/4 Tsp all-spice
- 2-3 Tsp maple syrup
Savoury: - Dash of salt
- Dash of garlic power
- Optional pinch cayenne pepper
- 2-3 Tsp extra virgin olive oil
*These ingredients scale with the amount of seeds you have. The maple syrup does add a lot of flavour, but its main job is to stick the all-spice and cinnamon to the seeds. Make this super healthy with less maple syrup.
Serve these on their own as a snack, or as a garnish for yogurt parfaits, squash soups, and even heartier dishes like goulash.
Preparation
- Pre-heat the oven on roast to 150 C (302 F)
- After you’ve washed and dried the seeds, set them aside in a small bowl.
- Sweet:
- Pour the maple syrup over the seeds, and don’t worry about tossing them just yet.
- In a cast iron, over medium low heat, toast the cinnamon and allspice until fragrant. Make sure it doesn’t start to smoke.
- With a spatula, transfer the cinnamon and all-spice to the seed bowl, and mix until evenly coated.
- Scatter the seeds across and baking tray and roast until golden brown and slightly crunchy (35-45 minutes). The seeds get crunchier as they cool.
- Savoury:
- Mix all the ingredients together is a bowl and toss your seeds until evenly coated.
- Scatter the seeds across and baking tray and roast until golden brown and slightly crunchy (35-45 minutes). The seeds get crunchier as they cool.
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