These seeds are soaked for 8-10 hours before roasting to maximize digestibility and nutrient absorption. Pepitas (pumpkin seeds) are particularly high in zinc and magnesium and are excellent for hormone balancing. I make a large mason jar full at a time and keep them in the cupboard. We use them most on salads and for snacking. They're good on their own or in a quick trail mix, and my husband has discovered that if you add a little sea salt and small drizzle of olive oil they make a great snack with a glass of red wine. They’re very multi-purpose :)
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Roasted Pepitas
Raw pepitas (how many depends on the jar you're filling)
Filtered water
To start, measure out your pepitas by filling your jar about 85% full (the soaking step slightly increases their size), then place them in a bowl. Cover the seeds with filtered water by about two inches and let them soak for 8-10 hours. I usually do this the night before a day that I know I'll be home in the morning.
After soaking, drain and rinse well and transfer to a rimmed baking sheet. I roast them at 250 degrees for about 1 1/2 - 2 hours. I usually put them in for an hour to start, then turn, then another 30 minutes, then turn again, then another 20-30 minutes. The length of time in the oven depends on several factors: how well drained your seeds were to start, how many seeds you're roasting at once, the specific variety of pepitas that you’re using and how toasted (browned) you'd like them to be.
Once you pull them out of the oven, let them cool right on the baking sheet, then transfer to a jar.
