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Cinnamon Maple Pumpkin Seeds (raw, vegan, gluten-free, nut-free)

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 Maple-Cinnamon-Pumpkin-Seeds-mainThis recipe was inspired by a group of men. One day, I went down to the “shop” where my husband was working on restoring an old electric vehicle.  He had a group of guys who were helping with the project.  They had all been friends for 20+ years.
Outside of my husband, none of them ate healthy or cared to hear about it. They were greasy-burger-fry-flipping kid of men. As I was tinkering around the shop watching the boys working and half listening to their conversation, I heard one guy pipe up about the health benefits of pumpkin seeds.
He was telling other guys that he had read that pumpkin seeds where good for the prostrate. They all piped up and started asking questions. I was stunned, I was shocked?! Where they contemplating on eating something for their health?  It was such a beautiful site to watch them ole’ timers get excited over something that might benefit their body.
For about a week, when I would go down to the shop to either visit or help the guys, I would find them eating fistfuls of pumpkins seeds. I was impressed and got the inspiration to run home and create not only a healthy snack of pumpkins seeds for them but a delicious one at that!  I quickly spun on my heals and headed home. I couldn’t wait to make their next days treat.
Mission accomplished, the next day I brought the boys some Maple Cinnamon Pumpkin Seeds.  At first they looked at me cross-eyed and with great hesitation.  They knew that I made healthy food and tended to shy away from me when I came bouncing in with a dish in hand… but as soon I declared that it was just seasoned PUMPKIN seeds, they dove right in.  hehe It’s the small things in life, like this, that really blesses my heart.  Enjoy and many blessings, amie sue

Ingredients:

Preparation:

  1. After soaking the seeds, discard and drain the, giving them a quick rinse with water.
  2. In a medium-sized bowl, combine the chia seeds, cinnamon, mesquite powder, and salt.
  3. Add the seeds, sweetener, and vanilla.  Stir until the seeds are well coated.
  4. Spread the mixture on non-stick dehydrator sheets.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8 hours or until dry.
    • The thinner your spread your seed mixture on the dehydrator trays, the quicker they will dehydrate.
  6. Allow them to cool before you store them in a sealed bag or container at room temperature, fridge, or freezer, for months.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

2 thoughts on “Cinnamon Maple Pumpkin Seeds (raw, vegan, gluten-free, nut-free)

  1. Angela says:

    Amie Sue, I really wanna try some of these recipes but I’m on a Candida diet & can’t have sugar, I can only have vegetable glycerin & stevia. So in this recipe would the veggie glycerin work or do you have any other recommendations? I really don’t want to feel so deprived in this wonderful fall/winter season. Thank you for any help or insight!

    • amie-sue says:

      Hello Angela,

      I haven’t used vegetable glycerin before so I can’t comment on that. You could try the stevia, make the batter and add a little at a time reach your liking. You might need to add a little water though so you can have enough moisture to make things coat. Worth a shot. :)

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