DIY Roasted Pepita Seeds with Avocado Oil

Gluten-Free

1 lb – Raw Pepita Seeds

1 to 1 1/2 Tbsp – Sea Salt (salt to taste)

1 Tbsp – Avocado Oil

Take the 1 lb of raw pepita seeds and put them in a small bowl. Mix the avocado oil and salt together with the pepita seeds. When thoroughly mixed, lay the seeds out on a baking sheet in a single layer. Put the seeds in a preheated oven of 300 degrees. Bake for 30 minutes, turning them every 10 minutes. Do not over bake. If they start turning brown, you should take them out of the oven. Picture below to show what they should look like for the perfect crunch!

Pepita seeds are very nutritious! Pepita seeds are also pumpkin and squash seeds. Their name means little nuggets or little seeds in Spanish. They come from a specific shell-less or hulless thinner-skinned variety. They are just as healthy or actually healthier when they are roasted verses raw and much easier to digest. If you have any kind of gut issues and you want the nutrition of pumpkin seeds, roasted pepitas are the way to go! Many store bought roasted pepita seeds contain very unhealthy oils. This is why I like to make my own with avocado oil. These seeds provide a lot of nutritional value. Look at the list below. They are higher in calories, so you may want to limit them to about a handful a day.

• They are loaded with omega 3 fatty acids.
• Provide better sleep via the amino acid tryptophan.
• Boosts your immune system because of the many antioxidants.
• Has a high magnesium content.
• Contains zinc, copper, selenium, manganese, vitamin K, phosphorus, iron, & potassium.
• A quarter cup serving contains 180 calories, 10 grams of protein, 16 grams fat, 3 grams of carbohydrates, 2 grams of fiber, and 0 grams sugar.

Recipe by: Christina McCarty