I couldn’t possibly come back from 2 weeks in Mexico and not share at least one of my favourite treats. Choosing only one may be a problem!
Pepitas seem like a good choice since they are not something you will find on your typical Mexican restaurant menu, yet for me, they are synonymous with Mexico. This inspiration comes courtesy of the most lovely Mayan Siñorita who walks up and down the beach selling little packages of pepitas with fresh lime and chili.
Pepitas are essentially raw green pumpkin seeds that are toasted and seasoned. I find the raw seeds in the bulk food section of my local health food market or Mexican grocer.
This recipe is super easy and a wonderfully fresh alternative to nuts and popcorn. I suggest you make them in small batches so the natural oil doesn’t go rancid. They are so easy to make it’s not a problem to make them as you eat them.
Pre-heat oven to 375 degrees
1-1/2 cups raw green pumpkin seeds
1 teaspoon melted coconut oil
fine celtic salt
paprika or cayenne
Toss the pumpkin seeds in coconut oil making sure they are evenly coated.
Toss with salt (I used about 2 tsp).
Place on a parchment lined baking tray.
Bake for 8-10 minutes turning over half-way through. You will know they are done when they puff slightly and start to make a crackling sound. They should continue to crackle when you remove them from the over.
Allow to cool, sprinkle with spice and drizzle with fresh lime juice. Close your eyes, pop them in your mouth and imagine you’re on a beach in Mexico.