Roasted Pumpkin Seeds

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

Don't throw away your Halloween pumpkin seeds. Eat them!

Roasted Pumpkin Seeds
Makes 8-10 servings

Ingredients

2 1/2 cups fresh pumpkin seeds
1 tablespoon unflavoured oil
1 tablespoon melted butter
2 tablespoons seasoning salt or regular salt

Directions

Collect the seeds from the pumpkins that you're about to carve. Place the seeds (and any stringy stuff that's attached to them) in a giant bowl of cold water. Use your hands to separate the seeds from the strings. The seeds will float to the top. Scoop them out with a slotted spoon and rinse them in a strainer.
Boil the seeds for about 20 minutes then strain and place on a large tray to dry over night. You could use cooling racks if you have the kind where the seeds won't fall through. DO NOT put them on paper towels. They WILL stick.
The next day, preheat the oven to 300F and line a baking sheet or two with parchment.
Toss the seeds with butter, oil and salt and spread in a single layer on the baking sheet lined with parchment. Bake for about 45 minutes or until the seeds are golden, tossing every 15 minutes.