Freshly roasted pumpkin seeds are delicious and are one snack food that doesn't contain multiple allergens. Do note that some people are allergic to pumpkin seeds and pumpkin seed allergy is even likelier among people allergic to nuts and/or peanuts. If you're not sure whether you are allergic to them or not, talk with your allergist.
2 cups raw pumpkin seeds in the shell
2 c. cold water
1/4 c. salt
Dissolve the salt in the
water, and stir in the pumpkin seeds and the red pepper if desired. Allow to soak for half an hour; stir the red
pepper back up into the water; drain; spread out in a single layer on a cooky
sheet and bake at 400 degrees for 30-40 minutes, turning several times.
 |
| ready for the oven |
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