Who would have thought that combining vanilla, coconut oil, and pumpkin seeds could make such a wholesome snack and delicious treat?! This is such a simple recipe with incredible results!

  • | Easy
  • | 1440 mins
  • | 6 servings
Ingredients

Vanilla Bean Infused Coconut Oil:

  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 cup coconut oil

Pumpkin Seeds:

  • 1 pound raw pumpkin seeds
  • 2 tbsp Vanilla Bean Infused Coconut Oil
  • 2 tbsp cane sugar
  • 1 tsp Rodelle Vanilla Extract
  • ½ tsp salt
Uses
Directions
Vanilla Bean Infused Coconut Oil:
  1. Heat oil in microwave to just melted.
  2. Add seeds and let sit overnight on counter.
  3. When ready to use in the recipe, if needed, heat oil to melting temperature, stir the scraped Rodelle Vanilla Bean seeds and measure amount needed. Refrigerate left over oil.
Pumpkin Seeds:
  1. Preheat oven to 300°F.
  2. Toss the seeds, oil, sugar, Rodelle Vanilla Extract, and salt in a bowl.
  3. Spread the seeds in a single layer on a baking sheet (you may need two), and bake for about 45 minutes or until golden brown.
  4. Use a spatula to stir up the seeds every 15 minutes, making sure you spread them to a single layer each time.
Ingredients

Vanilla Bean Infused Coconut Oil:

  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 cup coconut oil

Pumpkin Seeds:

  • 1 pound raw pumpkin seeds
  • 2 tbsp Vanilla Bean Infused Coconut Oil
  • 2 tbsp cane sugar
  • 1 tsp Rodelle Vanilla Extract
  • ½ tsp salt
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.