Toasted savoury pumpkin seeds (pepitas)
These tasty seeds can be sprinkled on to many savoury dishes for extra flavour and crunch; or they make a ‘more-ish’ energy-filled snack.
INGREDIENTS
Tamari pepitas
- 1 cup hulled pumpkin seeds
- 2 tsp of *Tamari
- Pinch of cayenne powder (if you like it spicy)
Tamari is a sauce made from fermented soybeans. It has a thicker consistency and a richer flavour than soy sauce.
Spicy pepitas
- 1 cup hulled pumpkin seeds
- 1 small dried chilli - finely chopped
- 1 clove garlic - crushed
- ½ tsp salt
- ½ tsp sugar
METHOD
Method (for both)
- 1. Toss the pumpkin seeds in a dry non-stick frying pan on medium heat. Keep tossing them until they’re just starting to brown evenly. This only takes a few minutes.
- 2. Add the remaining ingredients into the pan and mix with the seeds.
- 3. Continue to cook and stir until most of the seeds take on a medium brown colour and are fully coated − once this happens, take off the heat and leave to cool. They can be stored in an airtight jar for several weeks.
