Sweet & Spicy Pepitas for Anti-Inflammation
This anti-inflammation snack combines sweet maple syrup with a bold chili spice blend for a flavorful, nutrient-packed treat. Perfect for salads, snacking, or as a topping, these pumpkin seeds deliver a satisfying crunch with a boost of anti-inflammatory benefits.
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 Tbsp chili powder
- 1 tsp ground cumin
- Pinch of cayenne pepper
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp organic canola oil or grapeseed oil
- 3 Tbsp maple syrup
- 1 egg white
- 2 cups raw pumpkin seeds
Instructions
- Preheat the Oven: Set your oven to 300°F and prepare a baking sheet by lining it with parchment paper.
- Mix the Dry Spices: In a small bowl, blend together the chili powder, cumin, cayenne pepper, salt, and black pepper until well combined.
- Prepare the Wet Mixture: In a separate large bowl, whisk the canola oil, maple syrup, and egg white until the mixture is smooth and well blended.
- Combine the Ingredients: Add the spice mixture to the wet ingredients, stirring thoroughly to ensure the spices are evenly distributed. Toss the pumpkin seeds into the mixture and stir until they are fully coated.
- Spread and Bake: Evenly spread the seasoned pumpkin seeds onto the lined baking sheet. Place in the oven and bake for 25–30 minutes, stirring the seeds once about halfway through the baking time to ensure even cooking.
- Cool and Store: Remove the seeds from the oven and allow them to cool completely on the baking sheet. Once cooled, transfer them to an airtight container and store at room temperature for up to 3 days.
Notes
- Adjust the cayenne pepper for preferred heat levels.
- These seeds are an excellent topping for salads, soups, or yogurt.
- For additional anti-inflammatory benefits, consider adding a pinch of turmeric to the spice blend.
Tried this recipe?Let us know how it was!