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Sweet Cinnamon Toasted Pumpkin Seeds

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B12
    MineralsZinc, Natrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Egg white

    2. 1/4 teaspoon 1 1/3ml Salt

    3. 1/8 teaspoon 0.6ml Cayenne pepper

    4. 1/2 teaspoon 2 1/2ml Cinnamon

    5. 2 cups 220g / 7.8oz Raw hulled pumpkin seeds

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees.

    2. Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer.

    3. Bake for 13 to 15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.

    4. This recipe yields 2 cups.

    5. Total Carbohydrates: 50.95 grams Total Carbohydrates minus Fiber: 40.2 grams Total Carbohydrates per Tablespoon: 1.59 grams Total Carbohydrates per Tablespoon minus Fiber: 1.25 grams

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