When 3pm rolls around, it’s officially snack time. Whether this moment hits you at your work desk, or when the kids roll through the door after a day at school, the tendency to reach for and demolish anything and everything in the fridge is common. The wise selection of a snack that allows you to forgo this urge is key– say hello to these Spiced & Curried Pumpkin Seed Clusters.
Rich in satiating, good quality fats, high in protein, zinc and magnesium, not to mention full of flavour, these snacks will take you from zero to energised! It’s hard to stop at just two handfuls… Perhaps it’s best I suggest you make a double batch of this recipe to prevent disappointment when you devour the entire jar in one go.
CURRY PUMPKIN CLUSTERS
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 156.4 (1251)
- Carbs: 4.9 (39)
- Fat: 14.25 (114)
- Protein: 4 (32)
- Sodium: 101.5 (812)
- Sugar: 0.5 (4)
- Preparation time – 5 minutes
Cooking time – 12 minutes
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup shredded coconut (look for the sulphur-free variety)
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup (or 1 teaspoon of Nuvia Sweetener to keep the recipe diabetes friendly and completely sugar-free)
- 2 tsps lime juice
- ½ tsp cinnamon
- ½ tsp cinnamon
- 1⁄4 tsp cumin
- 1⁄4 tsp paprika
- 1. Preheat oven to 175ºC / 350ºF and line a baking try with greaseproof baking paper, set aside.
- 2. Combine all dry ingredients in a large mixing bowl and stir to combine.
- 3. Add the coconut oil, maple syrup and lime juice to the bowl and mix well.
- 4. Pour the mixture evenly out onto the lined baking tray and bake for 12 minutes. The edges of the mixture will become golden and the pumpkin seeds will swell and begin to pop.
This recipe requires one bowl and one baking tray.
TIPS & TWEAKS
Allow to cool and enjoy immediately, or store in an airtight container or sealable glass jar, ready for snack hour!
Pumpkin seeds can be swapped for sunflower seeds or cashew nuts if preferred.
Substitute maple syrup for 1 teaspoon Nuvia to keep this recipe completely sugar-free.
Substitute spices for 1.5 teaspoons curry powder if preferred.