Maple Chai Spiced Pepitas Recipes

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated.
• Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

Steps:

• Mix lime juice, pepper, cayenne and salt and stir until dissolved. Heat a large skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Add seasoned lime juice all at once and stir well to coat all seeds. Remove from heat and cool in the pan.Serve at room temperature.
• Also great in salads for a crunchy texture.

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas. , Fill greased or foil-lined muffin muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon pepitas. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.