Roasted Indian spiced pumpkin seeds

Details

10 min

vegan

Ellen
(BerlinKitchen)

Ingredients

150 g Rapunzel pumpkin seeds roasted
2 tbs Rapunzel olive oil Manira, nativ extra
1 tsp Rapunzel herb salt
1 tsp Rapunzel date sugar
1 tsp kurkuma powder
1 tsp curry powder
1/2 tsp cayenne pepper

Details

10 min

vegan

Ellen
(BerlinKitchen)

Method

Preheat the oven to 345 °F/175 °C. Mix the pumpkin seeds with the olive oil and spread them out evenly on a baking sheet. Now dust the seeds with the herb salt and the spices and bake for about 8 min until golden brown, turning frequently. Let cool off and enjoy!

Ingredients

150 g Rapunzel pumpkin seeds roasted
2 tbs Rapunzel olive oil Manira, nativ extra
1 tsp Rapunzel herb salt
1 tsp Rapunzel date sugar
1 tsp kurkuma powder
1 tsp curry powder
1/2 tsp cayenne pepper

Details

10 min

vegan

Ellen
(BerlinKitchen)

Rapunzel Products

Pumpkin kernels roasted

Date sweetener HAND IN HAND

Herb salt with 15% herbs & vegetables

Olive oil Manira extra virgin