Candida Diet Friendly Mediterranean Herb Roasted Seeds
Crunchy, aromatic, and deeply satisfying, this roasted seed mix is the kind of snack that disappears fast — and for good reason. Pumpkin seeds and sunflower seeds are both excellent choices when you're navigating the strict limits of a candida-conscious eating plan, delivering healthy fats and protein without any sugars, refined starches, or yeast-containing ingredients to worry about. The seasoning blend of oregano, cumin, and smoked paprika gives every handful a bold, Mediterranean warmth that makes it feel far more indulgent than it actually is. Garlic-infused oil does the heavy lifting on flavor while keeping things gentle on digestion, and a hit of fresh lemon zest right out of the oven brightens the whole batch beautifully. Roasting low and slow at 325°F means the seeds toast evenly and crisp up as they cool, so the texture is spot-on every time. Toss them over a salad, pack them as a midday snack, or just eat them straight from the bowl — they work in every context.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!