• 115 g 1/2 cup pumpkin seeds
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  • 2 tsp coconut sugar
  • Water, boiled


  1. Preheat oven to 300 degrees.
  2. In a medium bowl, combine the honey, coconut sugar and vanilla. Stir together to create a thick paste then add a small drop of boiled water to thin it out and create a runny syrup.
  3. Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
  4. Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it’s all used up and cook for 15-20 minutes until most of the seeds have browned (but don’t let them burn!)
  5. Take out of the oven and leave to cool for a few minutes. Once they’ve cooled a little (but are still warm) you can press the clusters together to make sure they don’t fall apart. They will dry quickly.
  6. Once they’re cooled and dried, they’re ready to eat! Enjoy on their own or served on top of your cereal.