Pumpkin Crunch

by Scott Uehlein and Canyon Ranch
from Canyon Ranch Nourish: Indulgently Healthy Cuisine
(Viking Studio, 2009)
Makes ten (1/4-cup) serving

A favorite of Canyon Ranch guests.—Scott Uehlein

convert Ingredients
1 cup pumpkin seeds
1 1/2 teaspoons canola oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon sea salt
2 tablespoons pure maple syrup
1 1/4 cups dried cranberries

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Method
1. Preheat oven to 300°F (150°C). Lightly spray a baking sheet with canola oil. In a small bowl, toss pumpkin seeds with canola oil and evenly spread coated seeds on the baking sheet. Roast for 20 minutes or until almost dry.

2. Place pumpkin seeds in a medium bowl and mix in maple syrup until coated. Combine spices in a small bowl and add to pumpkin seeds. Stir to combine.

3. Return to baking sheet and return sheet to oven. Turn pan several times to assure even roasting and check frequently – seeds burn easily. Roast for 15 minutes, or until dry, stirring occasionally.

4. Set aside until completely cool, for about 30 minutes. In a large bowl, combine seeds with dried cranberries.

Recipe © 2009 CR Products. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.