Directions
1 Preheat oven to 180 degrees Celsius (355 degrees Fahrenheit) Combine the raw cannabis coconut oil and all the spices in a small bowl. Stir until evenly mixed and then add pumpkin seeds. raw seeds Toss seeds in the oil spice mixture. Make sure to coat each seed completely and then place them in a single layer on a baking sheet. (I put down a layer of parchment paper to save myself a messy clean-up later.) Every fifteen minutes, remove the baking sheet from the oven and stir the seeds around. You’ll want to continue this pattern until the seeds have lightly browned. The longer they are cooked, the more cannabinoids will boil away and the higher the chance of overcooking the seeds, so watch carefully and only cook until lightly browned. Allow to cool and enjoy! Store in an airtight container in a cool, dark place to extend their life.
Ingredients
2 cups un shelled or ¾ cup shelled raw pumpkin seeds
4 tbsp Raw cannabis coconut oil
1 tsp cinnamon
1/4 tsp salt
3 tbsp sugar of your choice (I use blonde coconut sugar)
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