Honey and Cinammon Roasted Pumpkin Seeds

I ❤ these honey and cinnamon roasted pumpkin seeds sprinkled in my porridge with some fresh banana slices but John prefers them on their own by the handful! You can also sprinkle them on top of my Spiced Pumpkin Loaf Cake for a delicious and stylish cake.

These are so easy to make and so healthy! Half a cup has 6g of protein, 6g of fibre and 20% of your DRI of Magnesium which is important in the proper functioning of your nervous system which regulates much of your body. ⠀

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To make them you simply wash and dry the pumpkin seeds (this amount of sauce works for 2 cups of seeds) and spread them out on a baking tray. In a bowl mix:
-1 tbsp butter (Or vitalite)
-1 tbsp oil
-3 tbsp honey (swap this for maple syrup to make vegan)

Melt them down in the microwave and then drizzle over the seeds, giving them a good mix for even coverage. Sprinkle 1tsp cinnamon over the top and bake on 180 for 15-20 mins (until a nice toasted brown colour) making sure to move the seeds around every 5mins so they don't burn.