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FODMAP Free Spicy Pumpkin Seeds

Fodmap Free spicy pumpkin seeds

FODMAP Free Spicy Pumpkin Seeds
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
Enjoy the full bounty of a Fall pumpkin by making these spicy pumpkin seeds. They go well with our Curried Pumpkin Soup!
  • 2 cups fresh pumpkin seeds
  • 2 tablespoons canola oil
  • 1 teaspoon FODMAP Free soy sauce
  • 1 teaspoon Dijon mustard
  • ⅛ to ¼ teaspoon hot pepper sauce
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  1. Preheat oven to 250° F.
  2. In a small bowl, mix together salt, paprika, cumin and cayenne pepper and set aside.
  3. In a medium bowl, mix together oil, soy sauce, mustard and hot sauce.
  4. Toss pumpkin seeds with oil mixture and stir until evenly coated.
  5. Line a baking sheet with foil and spray with a non-stick cooking spray.
  6. Spread pumpkin seeds in a single layer in the pan.
  7. Sprinkle dry seasoning mixture evenly over the seeds.
  8. Bake, uncovered, for 45-50 minutes or until lightly browned and dry, stirring occasionally.
  9. Cool completely.
  10. Store in an airtight container.


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