Asian Punks Recipe - Low Carb & Healthy
- 2 cups (450 g) raw, shelled pumpkin seeds
- 2 tablespoons (30 ml) soy sauce
- teaspoon powdered ginger
- 2 teaspoons Splenda
Preheat the oven to 350F (180C, or gas mark 4).
In a mixing bowl, combine the pumpkin seeds, soy sauce, ginger, and Splenda, mixing well.
Spread the pumpkin seeds in a shallow roasting pan and roast for about 45 minutes or until the seeds are dry, stirring two or three times during roasting.
Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein. (These are also a terrific source of minerals.)