With so many nut-free schools and lots of kids leaning toward vegetarianism, it can be difficult creating simple recipes that also offer a boost of protein. That’s why I’m so fond of this recipe. By adding a drizzle of Bragg’s Liquid Aminos, which contains sixteen amino acids, the seeds get a salty soy sauce taste that is hard to resist. Plus they stay fresh in a covered container for weeks!
1 cup raw pepitas (pumpkin seeds)
1 cup raw sunflower seeds
1 tablespoon Bragg’s Liquid Aminos or soy sauce
1. Preheat the oven to 350°F.
2. Combine the pepitas, sunflower seeds, and Bragg’s in a bowl and stir to coat.
3. Place the seeds on a baking sheet and roast for 10 minutes.
4. Stir the seeds and roast another 10 to 15 minutes, or until golden and crispy (make sure to keep an eye on them in the last few minutes so they don’t burn).
5. Cool and store in a covered container at room temperature for up to 2 weeks.