Candied Ginger Pumpkin Seeds: Raw or Toasted

Candied Ginger Pumpkin Seeds are a tasty, healthy snack that also makes a great topping for salads. You can prepare this recipe either raw (dehydrated) or vegan (toasted). Sweetened naturally, and mixed with protein-packed hemp seeds, this is a great, energy-boosting snack to pack up in your purse, car or at your desk so when hunger hits, you are prepared.


Makes: 1 cup  |  Preparation Time: raw: 8-12 hours, Toasted: 1-2 hours

Tools needed for raw preparation:

Tools needed for toasted preparation:
Cookie sheet

Try to buy everything organic. Here’s why.
2-3″ fresh grated ginger root
1 cup soaked raw pumpkin seeds
1/2 cup organic hulled hemp seeds
1/3 cup grade B maple syrup, or raw, wild-harvested honey
Fine ground sea salt to taste

Let’s get started:
For both preparations mix all ingredients together well in a large mixing bowl.

If preparing raw: press mixture flat onto dehydrator screen and place in the dehydrator set to a temperature of 95-100°F and let pumpkin seeds dehydrate for 8-12 hours.

If preparing toasted: press mixture flat onto un-greased cookie sheet and place in the oven set to a temperature of 200°F and let pumpkin seeds toast for 1 hour. Feel free to toast them longer if you want them crunchier.

Store in an airtight glass container in the fridge for up to two weeks.

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  1. Dani

    I made the raw version. Super yummy and easy. A little sticky though.

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