What is Celiac Disease and the Gluten-Free Diet? Celiac.com - https://www.celiac.com
Red Pepper Pumpkin Seeds (Gluten-Free)
https://www.celiac.com/articles/22722/1/Red-Pepper-Pumpkin-Seeds-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 11/18/2011
 
It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal.

It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal.

The finished red pepper pumpkin seeds. Photo: CC--justgrimesIngredients:
2 cups pumpkin seeds, rinsed and dried
1½ tablespoons canola oil
2 teaspoons garlic powder
1 teaspoon crushed red pepper
½ teaspoon ancho chili powder
½ teaspoon each salt and pepper

Directions:
Preheat oven to 350 degrees F.

In a large bowl, toss pumpkin seeds with oil and spices. Spread onto a baking sheet and bake for 12-15 minutes. Seeds should be a light golden brown.

Cool completely and serve or store for up to one week.