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Maple Cinnamon Pumpkin Seeds (raw, GF, vegan)

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A dear friend of ours shared with me not to long ago that he loved pumpkin seeds, in any form or fashion.  I made a mental note and couldn’t wait to get in the kitchen to make him a healthy creation of one of his favorite foods.  I have to admit that these turned very delightful.  My fingers are crossed that he too will enjoy them.  To personalize the gift I made some labels which I think added a lot of charm.



  1. In a large bowl combine the cinnamon, mesquite powder, salt and chia seeds.
  2. Add pumpkin seeds, yacon syrup, and vanilla.  Mix until the seeds are well coated.
  3. Spread on teflex dehydrator sheets and dehydrate at 115 F for 8-10 hours or until dry.
  4. You may want to check your seeds and stir them around to help the drying process.
  5. Store in a glass, airtight container for several weeks.

The Institute of Culinary Ingredients:

  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.


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2 thoughts on “Maple Cinnamon Pumpkin Seeds (raw, GF, vegan)

  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 have 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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