For a no-fuss snack that fills you up with healthy ingredients, try these honey cinnamon roasted pumpkin seeds! They’re made with antioxidant-rich ingredients and warm spices, perfect for a cozy autumn evening.
Pumpkin seeds are the perfect portable snack when a craving strikes. They’re great for movie-time munching or on-the-go in car rides or at the office.
Pumpkin seeds contain healthy fats which fill you up and curb hunger. They’re also rich in magnesium and zinc, supporting a healthy heart and immune system. Pumpkin seeds are a great source of fiber, helping to keep your digestive system on track.
Cinnamon fasting tea imparts real cinnamon flavor along with hints of citrus and mint. Cinnamon helps to balance blood sugar and keep cravings in check, so you are less likely to snack on unhealthy foods.
Ginger adds a hint of spicy warmth to the roasted seeds along with digestion support and anti-inflammatory properties. A little sweetness from honey balances the earthy flavor of the spices and herbs. The honey also helps the herbs stick to the seeds as they bake. Agave nectar can also be used in a pinch.
Maca root is often used for its fertility and libido supporting benefits and symptoms of menopause, but it’s also popular for increasing energy and improving mood. The root is dried and ground into a powder, making it especially versatile for use in recipes like smoothies, oatmeal, granola or teas. The flavor of maca is described as earthy or a nutty, malt-like flavor. Maca’s high content of iron and iodine support cell function for immune system response and a healthy metabolism.
Cinnamon Fasting Tea Roasted Pumpkin Seeds
- 1 cup raw pumpkin seeds
- 2 tsp olive oil
- 1 tbsp honey
- 1 sachet Pique Cinnamon Fasting Tea
- 1/2 tsp maca powder
- 1/4 tsp ground ginger
- Preheat oven to 350ºF and line a medium baking sheet with parchment paper. Stir together honey and olive oil in a small bowl. Pour over pumpkin seeds in a medium bowl and stir well to coat.
- Add cinnamon fasting tea crystals, maca and ginger. Stir to coat pumpkin seeds. Spread evenly on baking sheet and bake for 8 minutes. Stir seeds and bake for 7-8 minutes longer. Keep a watchful eye on the seeds in the oven as they can quickly burn.
- Cool pumpkin seeds at room temperature for 15 minutes. Store in a jar in a dry location.
Recommended for this recipe:
Pique Cinnamon Herbal Fasting Tea
Cozy, comforting and caffeine-free. Unwind your day with a hug in a mug