So…You may or may not remember, but I recently discovered that I had a deep and intense love for Pumpkin Seeds.

Whaaaaaaat? PUMKPIN SEEDS?!!!! Yep. That’s right!! Pumpkin Seeds!!

Before that, I hadn’t even realised that these tiny, delicious and nourishing little things existed. I had thoughtlessly tossed seed after seed in the trash for years, without even realising what tasty goodness I was carelessly wasting.

You know, hindsight delights in making me aware of how much of a fool I can be. What a jerk hindsight is.

But pumpkin seeds certainly did exist. And now that I know how amazing they are, they always seem to be begging for me to eat them! And eat them, I will.

Now, I previously posted a savoury recipe for these crazy little nuts which was super delish (you can read about it here), but being that I have an absurdly strong sweet tooth, I also wanted to put together a version of these little seeds that was a little bit naughty whilst being tastily sweet, to get me through those tough days.

Because when mummy has a tough day, she needs to stress eat. And if there is nothing in the cupboard that mummy can stress eat, then things can go pretty bad, pretty quickly in my household.

And so this recipe was created – for Sugar and Cinnamon Pumpkin Seeds.

To give mummy some happy nom nom’s.

So if you are feeling grumpy, or you have some happy little pumpkin seeds floating around from when you made roast pumpkin the night before (or alternatively if you have some Pepita’s just lazing about in your pantry, begging to be eaten) then give this recipe a crack.

And don’t be surprised if they don’t last very long after you have made them…! Because they wont.

So make extra.

And enjoy.

Super Tasty Pumpkin Seeds – Sugar and Cinnamon

 Sugar and Cinnamon Pumpkin Seeds (c) mummalifelovebaby

Ingredients:

1/2 cup raw Pumpkin Seeds (or you can buy a packet of Pepita’s from the supermarket too!)

1 tbsp packed Brown Sugar

2 tbsp Rice Malt Syrup (honey works well if you want this even sweeter)

2 tsp Cinnamon (ground)

Stuff You Need:

Measuring Spoons – 1 tablespoon, 1 teaspoon

Mixing bowl – small

Baking Paper

Spoon for mixing

Baking Tray

Your hungry belly

Method:

1. Preheat your oven to 175 degrees celcius

2. Line a baking tray with baking paper

3. Combine all ingredients listed into a small mixing bowl, and mix until all of the peptita’s are evenly coated.

4. Spread pepita mixture onto the baking paper as evenly as possible

5. Bake for 12 minutes

6. The Rice Malt Syrup will bind all of the ingredients together, so once the seeds have cooled slightly, break them into shards.

These are amazing to enjoy warm, however are also super yummy cold! So nom nom to your hearts content!

**Note: Leftover seeds should be stored in an airtight container.

Hope you like them as much as I do!!!! xxx

 

Do you have a crummy yummy seed recipe? Leave a comment below so I can make it and stuff my face with it tomorrow!! xx

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