Sweet Cinnamon Toasted Pumpkin Seeds Recipe - Cooking Index
Sweet Cinnamon Toasted Pumpkin Seeds Recipe - Cooking Index
You don't have to use the cayenne with these sweetened pumpkin seeds. It just happens to be one of my personal preferences.
Courses: Sauces, Snacks| 1 tablespoon | 15ml | Egg white |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 2 cups | 220g / 7.8oz | Raw hulled pumpkin seeds |
Preheat oven to 350 degrees.
Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer.
Bake for 13 to 15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.
This recipe yields 2 cups.
Total Carbohydrates: 50.95 grams
Total Carbohydrates minus Fiber: 40.2 grams
Total Carbohydrates per Tablespoon: 1.59 grams
Total Carbohydrates per Tablespoon minus Fiber: 1.25 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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