Toasted Pumpkin Seeds (Dairy Free)
- 1 cup pumpkin seeds
- 1 tsp olive oil
- 1 tsp honey
- 1½ tbsp Coconut Cloud Turmeric Ginger Latte Powder
- 1 tsp curry powder
- 1½ tsp salt
- 2 tsp granulated sugar
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- In a small bowl, coat the pumpkin seeds with olive oil. Spread onto a sheet pan and roast at 350°F for 5 minutes.
- Meanwhile mix together the Coconut Cloud Turmeric Ginger Latte Powder, curry powder, salt, granulated sugar, garlic powder, and cayenne pepper.
- Transfer toasted pumpkin seeds to a small bowl and coat with honey while still hot. Toss with the spice mix until evenly coated. Spread evenly on a sheet pan to cool. Serve and enjoy!