15 Minutes • Gluten-free • Lactose-free • Low FODMAP • These are a delicious way to add protein and crunch to salads, scrambles, or even soup. You can also enjoy them plain or with other roasted nuts. Keep in mind one low FODMAP serving of pumpkin seeds is 2 Tablespoons so don’t go crazy – even though they’re so good you’ll want to!

INGREDIENTS:

2 cups raw pumpkin seeds (without the shell – they should look GREEN, not WHITE)

2 tablespoons extra virgin olive oil

Salt to taste

DIRECTIONS:

Heat oil over medium-high heat.

Add pumpkin seeds and stir to coat all seeds in oil.

Keep stirring frequently until seeds begin to pop (you’ll hear them!) and start to brown lightly.

Keep roasting until quite a few are lightly browned. This should take about 3 – 5 minutes depending on how hot your stove is and how large your frying pan is.

Remove from heat, sprinkle with salt and stir to combine. Keep stirring until the pan cools and popping stops so none of the seeds burn on the hot pan.

Cool and store in an air-tight container for up to 2 weeks.

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