Karen's Gourmet
 Low-Carb Recipes

Here are two recipes for roasted pumpkin seeds. The savory recipe can be adapted to suit your taste. Try adding curry powder or Cajun seasoning if these appeal to you. What I like best about both is listening to the pumpkin seeds pop as they roast!

Spicy and Cheesy Toasted Pumpkin Seeds

Makes 2 Cups

Decrease or omit the cayenne if you like these less spicy. If you like really hot flavours, try to find ground, dried chipotle chilies. The pack a wonderful smoky punch.

• 1 Tbsp. egg white
• 1/8 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. garlic powder
• 2 tsp. soya sauce
• 1/4 cup very finely and freshly grated Parmesan cheese
• 2 cups raw, hulled pumpkin seeds

Preheat oven to 350°F.

Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer. Bake for 13-15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.

Total Carbohydrates: 53.46
Total Carbohydrates Minus Fiber: 42.02
Total Carbohydrates per Tablespoon: 1.67
Total Carbohydrates per Tablespoon Minus Fiber: 1.31