Fresh unhulled pumpkin seeds (about 2 Tbsp. per serving)
Olive oil
Wheat free Tamari
Place pumpkin seeds on cookie sheet and drizzle with just enough olive oil to coat lightly, stirring with a spatula. Bake at 375ºF stirring and turning seeds every few minutes. When seeds begin to dry, before they become brown, drizzle with just enough tamari to coat them lightly, stirring with a spatula. Bake, stirring and turning seeds every few minutes, until seeds smell rich and toasty. Remove from heat and allow to cool.
