Snacks can be tricky particularly if you’re looking for something healthy and tasty that requires minimal effort. This is why roasted pumpkin and sunflower seeds are so good. Dare I say it, but it’s only possible to eat so much humus.
Roasted seeds are a great snack full of lots of things we all know we should be eating, good oils and protein.
I make this about once a week – generally I’m using the oven for something else so very little hassle for great rewards. You could even use these as part of a trail mix.
100 grams or so of pumpkin seeds and about the same of sunflower seeds
- Preheat the oven to 200°C/400°F/gas mark 6. Put the seeds on a flat tray and stick in the oven. Bake for about 5 minutes and then stir. They might need to go in for a few more minutes. Bake until brown but before they start to smoke.
- Cool on the tray or on a plate.
- Once cooled, put them in airproof container where they’ll keep crunchy for a week or so.