Smackin’ Snackin’
Seeds

Portion out individual 2 tablespoon
servings of this savory snack into small
zippered bags or containers. Then there’s
no over-indulging and servings can go
anywhere. This is a great snack for the
hiking trail!


NUTRITIONAL INFORMATION:
Calories: 140
Fat: 11.5g
Saturated fat: 1.5g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 3.1g
Protein: 4.7g
Carbohydrate: 5.7g
Fiber: 1.3g
Cholesterol: 0.0mg
Iron: 1.6mg
Sodium: 5mg
Calcium: 11mg



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Ingredients

• ¼ cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¼ teaspoon Ancho pepper powder
  (optional)
• ¼ cup sugar
• 2 tablespoons honey
• 2 cups pumpkin seeds
• 2 cups sunflower seeds



PREPARATION
Prep Time: 30 minutes


1. Heat oil in a large nonstick skillet until hot;
    add cumin, chili and Ancho powder. Cook
    over medium-high heat 30 seconds,
    stirring constantly. Add sugar and honey,
    and stir until sugar dissolves.
 
2. Stir in pumpkin and sunflower seeds;
    cook, stirring constantly, 8 minutes or
    until seeds are toasted and mixture
    smells good.

3. Carefully spoon seed mixture onto a big
    piece of lightly greased aluminum foil.
    Cool completely. Store seeds in an
    airtight container up to 2 weeks.

Servings: 20 servings (2 tablespoons each)







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