Autumn is still in full swing back home and after the last recipe featuring chestnuts, it’s time for another autumn favourite of mine: the pumpkin. To be more precise, this recipe is about pumpkin seeds. How many of you cook pumpkin soup or roast pumpkins and toss away the seeds? Not anymore! Let’s say no to food waste with this deliciously sweet chai spiced pumpkin seeds recipe.
This recipe for vegan Chai Spiced Pumpkin Seeds is:
- Vegan (no dairy, no eggs)
- No added white sugars
Let's say no to food waste with this deliciously sweet chai spiced pumpkin seeds recipe.
- Recipe is per 100g of pumpkin seeds
- 100 g washed pumpkin seeds
- 2 tbsp. maple syrup
- 2 tsp. cinnamon
- 0.5 tsp. cardamom
- 2 pinches of: salt, nutmeg, ground ginger
Preheat your oven to 150 degrees C and line a baking tray with parchment. Now, to the pumpkin seeds. Place them in a colander. Under running water, clean all the pumpkin fibers off with your hands. This will take a couple of minutes but don't skip this step. When they're clean, place them in a bowl of water and let them rest for a couple of minutes. Now all the remaining fibers will sink to the bottom, while the seeds float atop (a little everyday magic). Pat the seeds dry and place them in dry bowl. Now add the maple syrup and stir the seeds well until they're covered evenly. In a small bowl or glass, mix all the spices together and toss them into the syrup covered seeds. Mix it all well and distribute evenly onto your baking tray, making sure you only create one layer of seeds. Now bake for 30 minutes, but move the seeds around every 10 minutes. Let them cool off.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.