Lunch: Mocha Pumpkin Seeds Recipe
Ingredients
6 tablespoons sugar
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
1 egg white
2 cups salted shelled pumpkin seeds (pepitas)
Instructions
Preheat oven to 325 °. Place sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground.
In a bowl, whisk egg white until frothy. Stir in pumpkin seeds. Sprinkle with sugar mixture; toss to coat evenly. Spread in a single layer in a parchment paper-lined 15x10x1-in. baking pan.
Bake 20-25 minutes or until dry and no longer sticky, stirring every 10 minutes. Cool completely in pan. Store in an airtight container.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
