Pumpkin seeds are one of the most complete sources of plant-based protein available.
Maple Syrup-Candied Pumpkin Seeds
• 1/2 cup dried fresh or packaged pumpkin seeds, plain
• 1/4 teaspoon sea salt
• 2 teaspoons pure maple syrup
1. Place sheet of wax paper on kitchen counter. Heat large skillet over medium-high. Place pumpkin seeds in skillet and cook, stirring often, for 5 minutes. If they begin to brown too quickly, reduce heat to medium. Stir in salt and cook for 1 more minute.
2. Add maple syrup and let bubble for about 10 seconds, vigorously shaking the pan to coat the seeds well. Remove pan from heat and stir. Turn seeds out onto the wax paper to cool, separating seeds so they don’t stick together. Allow to cool completely before using. Store in tightly sealed container at room temperature for 7 days.
Make It A Meal
CHC Suggestion: Sprinkle seeds on cereal, yogurt, or salads. Or sprinkle on top of Baked Salmon on Pureed Acorn Squash Bed (Friday’s Recipe of the Day).