Cinnamon Roasted Pumpkin Seeds
Prep time: 
Cook time: 
Total time: 
  • Pumpkin seeds (remove from the inside flesh of the squash, rinse and dry with kitchen paper)
  • 1 tbspn coconut oil
  • 1 and half tspn cinnamon powder
  • 1 tspn brown sugar
  • sea salt
  1. Pre-heat the oven to 180 C/ Gas 4. Use a non stick roasting tin and lightly grease with coconut oil.
  2. Add half a tbspn olive oil to the try and pop in the oven for 2 mins.
  3. In the meantime add the seeds, cinnamon powder and sugar to a bowl and mix everything together. Takes the dish out of the oven and add the pumpkin seeds. Make sure the seeds are well coated with the coconut oil and bake for 35-40 mins, giving them a shake half way through.
  4. Take the dish out of the oven and spinkle a pinch of sea salt over the seeds. Leave to cool and then put the seeds in an airtight container for around 1-2 weeks.
Recipe by A Modern Rose at