This Sweet & Spicy Pumpkin Seed Recipe is another of my classic snacks I love to make. The batch gets eaten so fast!! It’s key to helping fight the hangry monster and I often take it as a snack when I’m traveling.
Here are some deets on the beneficial ingredients:
- Pumpkin seeds are high in protein and fiber which slows down the digestion and the absorption of carbohydrates. They’re high in magnesium which helps activate enzymes necessary for the metabolism of carbohydrates and amino acids, and converts blood sugar into energy. Pumpkin seeds also have zinc which helps balance sugar and the proper release of insulin.
- This recipe has cinnamon, which is beneficial because it normalizes blood sugar by helping the body to utilize insulin more efficiently.
- 1 egg white
- ½ tsp chili powder
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- ¼ tsp Aleppo chili flakes or dash of cayenne
- 2 C raw pumpkin seeds
- Preheat oven to 350°F.
- In a medium bowl, add the egg white and whisk in the seasonings.
- Add the pumpkin seeds and mix well.
- On a parchment-lined baking sheet, spread the pumpkin seeds out in an even layer.
- Bake for 13-15 minutes or until the seeds pop.
- Store in a large mason jar or reusable container rather than plastic bag waste 🙂
- Best stored in fridge to last longer.
•high in protein and fiber= slows down the digestion and absorption of carbohydrates
•magnesium= found inside the cells where it activates enzymes necessary for the metabolism of carbohydrates and amino acids; converts blood sugar into energy
•zinc helps balance sugar and proper release of insulin
•normalizes blood sugar by helping the body to utilize insulin more efficiently
Looking for a sweet nutty filling snack? Try my Maple Glazed Sesame Almonds Recipe Here.