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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Maple Spiced Pumpkin Seeds

    Maple Spiced Pumpkin Seeds

    8
    By Alisa Fleming on October 30, 2015 Alisa's Favorite Dairy-Free Recipes, Appetizers, Dairy-Free Recipes, Dairy-Free Snack Recipes

    Just a quick little recipe to help you use up leftover seeds from your jack-o-lantern carving and fall squash baking, maple spiced pumpkin seeds. These slow-toasted bites offer a naturally paleo and vegan snack with addictive sweet and saltiness that can be adjusted to fit your mood, and subtle warm notes of cinnamon and nutmeg. Aside from eating straight, I recommend trialing these spiced pumpkin seeds atop salads, dairy-free yogurt, or a warm bowl of oatmeal.

    Maple Spiced Pumpkin Seeds - a simple, flavorful paleo and dairy-free recipe for using up leftover pumpkin seeds! Eat them straight, top a salad, or mix with dairy-free yogurt.

    Special Diet Notes: Maple Spiced Pumpkin Seeds

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, paleo, and generally top food allergy-friendly!

    Maple Spiced Pumpkin Seeds
     
    Print
    Prep time
    5 mins
    Cook time
    30 mins
    Total time
    35 mins
     
    For simple recipes like this one, I make sure I use high quality ingredients. In this case, I went for my current favorite maple syrup, Now Foods Grade B, and my beloved Simply Organic spices.
    Author: Alisa Fleming
    Serves: 1¼ cups
    Ingredients
    • 1 cup raw pumpkin seeds
    • 2 tablespoons maple syrup
    • 2 teaspoons melted coconut oil
    • ½ teaspoon pumpkin pie spice
    • ⅛ to ¼ teaspoon ground cinnamon (optional)
    • ¼ teaspoon sea salt (adds flavor but can cut in half for lower sodium, or omit for strict paleo)
    Instructions
    1. Preheat your oven to 300ºF and line a baking sheet with a silicone baking mat or parchment paper.
    2. Place the pumpkin seeds on the prepared baking sheet and drizzle with the maple syrup and oil. Sprinkle on the spices and salt and stir to evenly coat the seeds with all ingredients. Spread into a single layer.
    3. Bake for 15 minutes. Remove from the oven and stir to coat - the mixture should be getting a little sticky. Spread into a single layer again. Bake for 15 minutes more. Remove and stir. If you prefer them toastier or live in a humid climate, bake for up to another 15 minutes.
    4. Let cool completely before eating or storing.
    Notes
    Sweeter Hit: When made as is, these have a warm, sweet, salty flavor vibe. If something sweeter is desired, you can add 1 to 2 tablespoons of coconut sugar (or your granulated sweetener of choice) with the maple syrup.
    3.4.3177
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    8 Comments

    1. Pingback: Old-Fashioned Homemade Kettle Corn: A Versatile Dairy-Free Treat

    2. Raia on November 5, 2015 10:32 am

      What a delicious snack! My kids love pumpkin seeds, so I’m sure these will be a hit!

      Reply
    3. Jessica @ Nutritioulicious on November 5, 2015 9:17 am

      I love spiced pumpkin seeds and the maple syrup is such a lovely touch here! So delish!

      Reply
      • Alisa Fleming on November 5, 2015 6:44 pm

        I trialed it with a few different natural sweeteners (including coconut sugar) and maple won hands down.

        Reply
    4. Shirley @ gfe & All Gluten-Free Desserts on November 1, 2015 7:46 pm

      I’m all for these treats, Alisa! As you know I’ve been enjoying sweetened pumpkin seed recipes of late. 😉 Can’t wait to try this one!

      Shirley

      Reply
      • Alisa Fleming on November 1, 2015 9:53 pm

        I hope you get the chance Shirley! I think you’ll like them.

        Reply
    5. Kristina on November 1, 2015 6:14 pm

      okay, since Halloween is over, I can officially say I am looking forward to the holidays! this really is the most wonderful time of the year… 😉

      I love recipes like this, that help to get people in the mood, you know? the holiday mood, I mean. plus, this is just good snacking!

      Reply
      • Alisa Fleming on November 1, 2015 9:53 pm

        Yes, definitely good snacking – munching on some now 🙂

        Reply

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