Separate the pumpkin seeds.
Put the seeds in a strainer. Rinse and remove the filaments.
Dry the seeds with a paper-towel to remove as much liquid as possible.
Put the well-dried seeds in a glass bowl, and add tamari sauce. Stir well.
Spread the seeds evenly on a cookie sheet, and cook at 375°F / 190°C for approximately 20 minutes.
Remove the seeds as soon as they are roasted.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.