Want the flavor and aroma of the holidays? Mix these pie spices with a touch of coconut sugar and salt for a sweet & savory snack to eat by the handful. It’s also tastes great added to granola, plus adds an extra dose of heart-healthy fats.
I N G R E D I E N T S
Makes 2 2/3 cups
¼ cup coconut palm sugar
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 large egg white
About 2 teaspoons coconut oil
1 cup raw, hulled pumpkin seeds (pepitas)
1 cup raw, hulled sunflower seeds
D I R E C T I O N S
1. Preheat oven to 300°. Lightly oil a rimmed baking sheet.
2. In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp coconut oil. Stir in pumpkin and sunflower seeds.
3. Spread seeds in a thin single layer on baking sheet. Bake, stirring occasionally, until they begin to smell toasty and taste cooked, 15 to 20 minutes. Let cool on sheet until crisp, stirring occasionally so they don't stick.
Keep for up to 1 week in an airtight container at room temperature.
Recipe courtesy of Sunset Magazine