Toasted Pumpkin Seeds
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This recipe makes 16 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| per 1 tbsp (15 mL) : about | - |
| cal | 5252 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 73 mg73mg sodium |
| potassium | 71 mg71mg potassium |
| % RDI: | - |
| iron | 99 iron |
| vit A | 11 vit A |
| folate | 22 folate |
- Preparation time: 5 minutes
- Cook time : 35 minutes
- Total time : PT40M
Ingredients
Preparation
Rinse pumpkin seeds; dry thoroughly with towel. Spread on baking sheet; drizzle with oil and toss to coat. Sprinkle with salt and paprika; stir.
Bake in 300°F (150°C) oven, stirring several times, until golden, about 35 minutes.
Bake in 300°F (150°C) oven, stirring several times, until golden, about 35 minutes.
Source : Canadian Living Magazine: October 2010
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