spicy pumpkin seeds

Great as a snack or to top salads or stir-frys. Pumpkin seeds provide one of the most concentrated vegetarian sources of zinc. They are also a good source of magnesium, manganese and phosphorus, iron, copper, and protein. Spicy yum!

Serves: 8
Prep time: less than 15 minutes

2 cups green pumpkin seeds
1 tablespoon wheat-free tamari sauce
1/4 teaspoon Cayenne pepper
1/4 teaspoon Cumin

Roast pumpkin seeds in dry, heated skillet until they puff up and brown slightly.
Remove skillet from heat.
Combine remaining ingredients in bowl, add roasted pumpkin seeds and stir to coat evenly.
Pour seasoned seeds back into hot skillet (removed from heat), allow to dry, stirring occasionally, for 3-4 minutes.
Store in air-tight container, up to 2 weeks.

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