Saturday, April 11, 2015

Fiery Pumpkin Seeds

The recipe for "Fiery Pumpkin Seeds" (page 6) was very easy to modify to omit the oil. All nuts and seeds have a considerable amount of natural oil in them that can be utilized without having to add any more. This particular recipe calls for a lot of oil - ¼ cup, which I think would have resulted in overly oiled seeds. I thought using a small amount of pure maple syrup would be a good substitute for the oil, coating the seeds with something sticky for the spices to adhere to, plus the combination of slightly sweet, slightly salty, and a bit spicy really appealed to me. This approach worked like a charm, and the end result was fantastic! The "fiery" part of this recipe comes from Tabasco sauce, and the seeds are further seasoned with paprika, cumin, and salt. These are a great snack to set out at a gathering - otherwise, you might find yourself eating them all too quickly by yourself!

Keeping it "McDougall Friendly" checklist:

  • Line your baking pan with parchment paper instead of oiling it.
  • Do not use the oil called for in the recipe for coating the seeds. Instead, stir 1 Tablespoon of pure maple syrup or agave nectar into the seeds, then add the spices to coat.


  1. I will definitely remember the maple syrup instead of oil for when I get around to making this. I have been so busy cooking out of other books lately that I think I have only made 1 new recipe from 1000 Vegan Recipes all year, disgraceful!

    1. Hi Susan! Nice to hear from you again! :-) Isn't it amazing how the weeks just fly by, and here we are, halfway through April already. Be sure to let me know what you think when you make this using the maple syrup, I thought they came out really good!