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God Save the Quinoa

Honey Roasted Turmeric Pepitas

These honey roasted turmeric pepitas are the perfect combination of sweet and spicy and are loaded with the essential nutrients every endurance athlete needs but never gets enough of. Enjoy them on top of salads, soups, or by the handful when you're on the go! 
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • • 1 TBS coconut oil
  • • 1 heaping tsp turmeric
  • • 1 heaping tsp curry powder
  • • 2 TBS raw honey
  • • 1/2 tsp sea salt
  • • 2 cups raw unsalted, shelled pepitas (pumpkin seeds)
  • • 1 cup raw unsalted walnut halves and pieces

Method
 

  1. • Pre-heat oven to 350 degrees F and line large baking sheet with parchment paper
  2. • Heat the coconut oil in the microwave (I use a large glass measuring bowl) until coconut oil begins to boil. Remove from microwave, quickly add turmeric and curry powder and stir until fragrant (reheat contents for 15 - 20 seconds in microwave if needed). Stir in honey and salt until contents are well combined.
  3. • Place pepitas and walnuts in a large bowl. Pour coconut oil mixture over nuts and fold mixture until nuts are fully coated.
  4. • In a thin layer, spread coated pepitas and walnuts on parchment lined baking sheet. Roast in the center of the oven for 10 minutes, stirring after 5 minutes.
  5. Remove nuts from oven and set aside to cool completely in a single layer (at least 15 minutes.) When cooled, break apart any clusters and transfer to a glass jar to store and enjoy!

Notes

• For best results, use parchment paper to line your cookie sheet.
• Coat your tablespoon measuring cup with coconut oil before measuring honey. This will allow the honey to slide right out and make cleanup easier.
• Make sure nuts are spread in a thin layer across your cookie sheet before putting it in the oven. Some overlap is okay, but try to spread out and avoid thick clumps.
• Pepitas and walnuts will look moist right out of the oven but will crisp when cooled.