I saw a health store selling tamari roasted pumpkin seeds and so I decided to try making some myself as well. This recipe is super simple and you can use other nuts or seeds instead of pumpkin seeds (pepitas) if you want. Photos of tamari roasted almonds are shown below.
Preheat the oven to 300F (150C). The low temperature will help keep the pumpkin seeds from burning. Then soak the pumpkin seeds in some gluten-free tamari soy sauce for a few minutes. While the Paleo and Ketogenic diets avoid soy products in general, gluten-free tamari soy sauce avoids the problems caused by soy products – you can read more about that here.
Spread the soaked pumpkin seeds out on a baking tray – try to make sure there’s enough space on the baking tray (if you try to cram too much on the tray, then they won’t dry out properly and evenly). You can use aluminum foil to line the baking tray or if you are worried about the seeds sticking to the foil and therefore you ingesting the foil, then use parchment paper instead.
Bake for 12 minutes (use a spatula to move the seeds and flip them over after 8 minutes). Let cool for 10 minutes. The pumpkin seeds will dry out more after they cool for a while and will become crunchier too. Serve as a delicious Paleo and Keto snack.
Tamari Roasted Almonds Recipe
You can also use this recipe for other nuts – they work really well with almonds as you can see from the photos below.
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