Picnic

Coconut Maple Roasted Pumpkin Seeds is for Snack.

Coconut Maple Roasted Pumpkin Seeds takes 10 minutes to prepare.

Coconut Maple Roasted Pumpkin Seeds takes 25 minutes to cook.

Coconut Maple Roasted Pumpkin Seeds makes 6 servings.

The ingredients for Coconut Maple Roasted Pumpkin Seeds are:

1.25 cup Pepitas (Pumkin Seed Kernals)
1.0 tbsp Coconut Oil
1.0 tbsp Anderson's Grade B Pure Maple Syrup
0.5 tsp Cinnamon, ground
1.0 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)

Here is how you make Coconut Maple Roasted Pumpkin Seeds:

Preheat oven to 300 degrees.Place coconut oil in large saucepan and melt. Add pumpkin seeds and constantly stir for about 10 minutes until light brown. *Stirring is necessary to prevent burning*Remove the seeds from heat. Add maple syrup, cinnamon and shredded coconut. Mix well until thoroughly coated.Place pumpkin seeds on baking sheet and roast for 25-30 minutes making sure to stir every 10 minutes until golden brown. Allow to cool for 5 minutes. Read more at http://laurenkellynutrition.com/coconut-maple-roasted-pumpkin-seeds/#HG4QXHtMMhvGtcts.99Serving Size: 6 1/4 cup servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user RKELLEY1989.

The nutritional information for Coconut Maple Roasted Pumpkin Seeds is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 183.9

• Total Fat: 15.3 g
• Cholesterol: 0.0 mg
• Sodium: 88.1 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 1.9 g
• Protein: 9.2 g

The dietary needs meet for Coconut Maple Roasted Pumpkin Seeds is Low Carb