1 tablespoon egg white
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon cinnamon
2 cups raw hulled pumpkin seeds
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 350 degrees.
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 to 15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.
This recipe yields 2 cups.
Total Carbohydrates: 50.95 grams
Total Carbohydrates minus Fiber: 40.2 grams
Total Carbohydrates per Tablespoon: 1.59 grams
Total Carbohydrates per Tablespoon minus Fiber: 1.25 grams
Comments: You don't have to use the cayenne with these sweetened pumpkin seeds. It just happens to be one of my personal preferences.
Rating: ()
Added On: May 7, 2008
* Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
