Have you ever picked something new at the grocery store that was too interesting to pass up, then after you got home, you thought, “Now how do I cook it?”
Last week, I couldn’t resist buying a scoop of raw pumpkin seeds from the nearest foodie mart dry bulk bin section. (I always save money in that section.) It wasn’t until I was ready to mix them into a batch of Fresh N Fruity Oatmeal Bread that I realized the seeds had to be toasted first. Uh, and at what temperature and for how long? I had to go blind on this one and just take a good guess. After 7 minutes in the oven, SUCCESS was MINE, ALL MINE! Bwa-Hahaha!
HERE’S ALL THERE’S TO IT
Heat the oven to 375ºF. Spread the raw pumpkin seeds flat on a cookie sheet. Bake for 5 to 7 minutes, until lightly golden. If the seeds start popping like popcorn, turn down the oven temperature by 25 degrees.
Their toasty taste doesn’t ask for any seasonings, not even salt. I couldn’t help eat a few handfuls before adding them into my bread dough. I thought they tasted better than sunflower seeds. And I wouldn’t hesitate to buy them again just to have around for snacking. Give them a try and see what you think.