Baked Pumpkin Seeds
|2 cups pumpkin or squash seeds|
|1 1/2 Tbsp. safflower or olive oil|
|Salt to taste (plain, garlic, onion, or celery)|
Separate fiber from seeds, but do not wash seeds. Mix seeds with oil, sprinkle with salt of your choice and spread onto a cookie sheet. Bake at 300° for 45-50 minutes or until crisp and brown. Stir occasionally. Pour out onto waxed paper to cool. Store in tight container. One medium pumpkin makes about 2 cups of seeds.
Variation: Replace salt with 1 1/2 Tbsp. of Bragg's™ Aminos.