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You are here: Home / Good Eats / Pumpkin Cranberry Crunch: Let the Snacking Begin

Pumpkin Cranberry Crunch: Let the Snacking Begin

June 6, 2012 by Meghan 2 Comments

A while back, I blogged about the importance of having healthy snacks ready and within arms reach.  

  • If they’re there, you’re more likely to make the right food choices
  • When things taste this good, you actually want to make the right choice.
  • When you start to feel healthier and better about yourself, you’ll never look back.

Eat Well + Feel Well = Live Well.

Eat Better Feel Better

Here’s another snack option, which will make you come back for more.  It’s also very filling with a sweet undertone for those of you with a sweet tooth.  And it’s essentially a mixture of pumpkin seeds and cranberries. When I found this recipe, it was marketed as “snacks that taste fatty but keep you skinny.” How’s that for healthy.

Pumpkin Cranberry Crunch
2014-04-23 03:05:59
Yields 2
A crunchy, sweet nutritious and filling snack filled with omega fatty 3 acids, the good fats.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 cup raw pumpkin seeds
  2. 1 1/2 tsp. canola or olive oil
  3. 2 Tbsp. pure maple syrup
  4. 1/2 tsp. cinnamon
  5. 1/2 tsp. nutmeg
  6. 1/2 tsp. salt
  7. 1/4 tsp. allspice
  8. 1 1/4 cups dried cranberries
Instructions
  1. Preheat the oven to 300 degrees.
  2. In a small mixing bowl, mix 1 cup of raw pumpkin seeds with 1 1/2 teaspoons of canola oil. After mixing, spread them on a cookie sheet (no need to grease this one) and then bake them for 20 minutes until almost dry.
  3. Remove the seeds from the oven and put them back in the small mixing bowl. Add the following: 2 tablespoons pure maple syrup, 1/2 teaspoon each of ground cinnamon, nutmeg, and sea salt and 1/4 teaspoon of ground allspice. Mix it all together.
  4. After mixing, spread it out on the baking sheet again, where it goes back into the oven for another 15 minutes. Stir the pumpkin seeds at least once to prevent burning. After 15 minutes, or when completely dry, remove from the oven and let cool for at least 30 minutes before adding 1 and 1/4 cup of dried cranberries.
Adapted from Total Beauty
Adapted from Total Beauty
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
Usually, I make a double batch of the Pumpkin Cranberry Trail Mix and my Candy Roasted Almonds and store both of them in Tupperware.  I keep a small container at the office, which I replenish as needed, and when we entertain at the house, I like to put out a small bowl of each, instead of the traditional mixed nuts. Most people don’t even realize they are homemade.  When they find out, they will be super impressed (at least they should be).  I know because I got the idea from my sister-in-law, who put out similar treats when we visited back in January.  Thanks Jasmine! 

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Filed Under: Good Eats, Reflections Tagged With: Clean Eating, Recipe Alert

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I’m Meghan, CEO of City Hippie granola, a food blogger, and fit(ish) momma of a toddler keeping it real in Cleveland. Coffee is my higher power, followed by veggies and cheese or cheese and veggies or veggies with cheese.

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