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Cinnamon Fasting Tea Roasted Pumpkin Seeds with Maca and Ginger
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Cinnamon Fasting Tea Roasted Pumpkin Seeds

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.