From my Mamasita’s garden.
Mismatched.
Perfect for carving.
And for seeds.
So simple to make.
Gluten free pumpkin seeds.
Don’t make my little guy sad.
Make ’em!
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The darker, bigger seeds were soaked in a couple of tablespoons of gluten free soy sauce and a clove of garlic for a bit. Drained and patted dry. Roasted for almost an hour at 250 degrees. Tossed with a little olive oil and then some fine sea salt. Oh my.
You have to take my word on the process. The days are much shorter here now. Not ideal for photos in the kitchen after 6pm. But the EVO did alright. Someday I’ll be able to afford a “big girl” camera. With a lens. So big it requires its own bag. Until then…
The smaller, lighter ones were made right on the stove top. Cast iron. Pan roasted on medium for about 10 minutes. Tossed with olive oil and salt. Mmm…
Perfect for an on the go snack. In your desk, at work. Or eating them hot out of the oven/pan and burning your tongue. I mean, it could happen. Right?
Celiac in the City 
hey! just foudn your blog — i am so excited to cut up my pumpkins to roast the seeds, but they look so pretty on my front door that I’m waiting! love your idea with the soy sauce!
thanks
yum, i love pumpkin seeds!! i’ve never done the soy sauce thing before, usually just roast them with some salt. hmm, may have to go carve a pumpkin for some seeds!
they turned out great! but I do dig the traditional salt ones too. going to experiment with some more spices too!