Savory Sesame-Garlic Pumpkin Seeds: A Delicious Gluten-Free Recipe

You know those days when the snack craving strikes and nothing in the cupboard feels right? Yup, I’ve been there, staring at a sad bag of chips. But then I stumbled on this Sesame-Garlic Pumpkin Seeds Gluten Free Recipe. Not even joking, these are a total game-changer. Crunchy, bold, just the right amount of salty-single handfuls disappear fast. And if you’re anyone like me—constantly hunting for gluten-free snacks with real flavor—this is your jackpot. Oh, by the way—if you love easy gluten free kitchen wins, do not miss these awesome gluten-free chicken taquitos or these decadent gluten-free pumpkin donuts for your treat stash.

Why You’ll Love these Honey Roasted Cashews

Okay, maybe you’re here thinking cashews, not pumpkin seeds, but stick with me! This base recipe flips beautifully to use with cashews too. And here’s what really seals the deal:

Honestly, these are wildly addictive. The combo of sesame and garlic is like something out of a five-star restaurant, but without any fuss. The flavor? Nutty, garlicky, and just sweet enough to make you wonder why you ever bought store-bought snacks. Bonus: every ingredient is easy to find—even at the least fancy grocery store in town. I toss these on salads, crunch them on soups (sometimes just eat by the fistful). Plus, they’re naturally gluten-free, so there’s zero stress about hidden wheat lurking around. If you want to level up your gluten free baking game, I highly recommend trying out these no-knead gluten-free breads or sneaking in a few gluten-free pastries for your next brunch.

“These pumpkin seeds are the only snack my husband requests on repeat. The garlic punch and toasty sesame are just perfect. They beat any store variety, trust me!”
—Tina S., gluten-free snacker

 

How to Make Sesame Honey Roasted Cashews

Honestly, if you can stir a bowl you can make these. The method is so simple, it almost feels suspicious, but I promise it works perfectly every time.

Start with one cup of raw pumpkin seeds (pepitas, if we’re being fancy). Toss them into a big mixing bowl.
Drizzle on one and a half tablespoons of oil (olive or avocado is fine) and one tablespoon of gluten-free soy sauce or tamari. This is where the salty magic starts.
Next, add two teaspoons of sesame oil and one big spoonful of maple syrup or agave (seriously, don’t skimp).
Garlic time—just one or two minced cloves. If you only have powder, use a half teaspoon.
Give them a good stir. You want every single seed coated in that sauce.
Spread the seeds out on a baking sheet. Go single layer—this helps everything crisp.
Sprinkle with a hefty shake of sesame seeds, and maybe a crack of pepper if you’re wild like that.
Bake at 325°F (163°C) for about 20-25 minutes. Watch for that golden edge. Stir once after ten minutes to keep things even.

Let cool, and—okay, confession—I eat them straight off the tray, sometimes before they finish cooling.

 

Ingredient	Amount	Nutritional Value per Serving
Raw Pumpkin Seeds	1 cup	151 calories, 7g protein, 13g fat
Olive Oil	1.5 tbsp	120 calories, 14g fat
Gluten-Free Soy Sauce	1 tbsp	11 calories, 1g protein
Sesame Oil	2 tsp	80 calories, 9g fat
Maple Syrup	1 tbsp	52 calories, 13g carbs
Garlic (minced)	1-2 cloves	5 calories, negligible nutrients

The inspiration for this Vegan Honey Garlic Sesame Sauce

Listen, this sauce became my secret weapon after one too many bland gluten-free snacks. I wanted taste, sticky with flavor but not fake-sweet. The combo? I gave in to every teenage craving I had for Asian takeout—garlic, honey (well, technically a vegan swap!), and that unmistakable depth from sesame. My neighbor tried it on leftover rice—her words not mine—”It elevated Wednesday leftovers to something fancy.” I’ll also totally admit I once drizzled it on roasted broccoli and basically inhaled the entire thing. Sometimes you have to trust your cravings.

Variations

I get bored quick, so I riff all the time. Sometimes I go a little wild, sometimes I just run out of something and throw in whatever sounds fun.

• Swap out the pumpkin seeds for raw cashews, almonds, or walnuts. Who says you have to follow rules?
• Add a little smoked paprika for a dusky twist—honestly, it’s weirdly addicting.
• Try tossing in a pinch of cayenne if you love heat. It’s subtle, but that warmth creeps up.
• Craving even more sweet and salty? Toss in some raisins after baking, just for variety.

But, no pressure. Start simple and let your taste buds guide you.

Printable recipe for Vegan Honey Garlic Sesame Sauce

If you’re a print-and-stick-it-on-the-fridge recipe fan, you’re in luck. I laid out my favorite version of this versatile vegan honey garlic sesame sauce below for you to keep on hand, scribble notes on, or pass along. It’s perfect for drizzling, tossing, or dunking—sometimes all of the above. Never underestimate a sauce that makes everything better, from grain bowls to basic, boring veggies.

Common Questions

Q: Are these pumpkin seeds kid-friendly?
A: Oh absolutely, as long as they don’t mind a little garlic! You might want to skip the cayenne for sensitive taste buds.

Q: How long do these keep?
A: If you don’t eat them all at once (good luck), store in a sealed jar at room temp. They’re tasty for about a week, maybe longer if hidden from snackers.

Q: Can I use pre-roasted seeds?
A: Sure thing, but skip the baking time by half and watch closely so they don’t burn.

Q: What’s a serving size—asking for a friend?
A: Officially it’s a small handful, but off the record? Whatever fits in your palm (or snack bowl).

Q: Can I use honey instead of maple syrup or agave?
A: For sure! If honey fits your diet, it’s a fantastic swap.

Let’s Get Snacking—You’ll Thank Yourself

Let’s be real, store-bought snacks rarely measure up, especially when you know how easy it is to whip up these Sesame-Garlic Pumpkin Seeds Gluten Free Recipe at home. The flavors are bold, the texture is unbeatable, and the possibilities are endless. For more epic snack inspiration, be sure to check out fantastic guides like Sesame Roasted Pumpkin Seeds or honest chat about using pumpkin seeds in wild garlic pesto. If you want a little more sweet with your crunch, the Sweet & Salty Sesame Honey Roasted Cashews are a blast. And when you start experimenting, check out advice on how to distribute seeds evenly so you get that perfect batch every time. For sauce-lovers (aren’t we all?), grab the Vegan Honey Garlic Sesame Sauce recipe for endless flavor options. Alright, time to heat up that oven and let your snack style shine!

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