If you’re using leftover seeds from your Halloween pumpkin, the first job is to prepare them for oven cooking. To do this rinse the seeds in a sieve and pull away any pulp. Dab dry with kitchen paper then bring some water to the boil and add the seeds; cook for 7-10 minutes to tenderise, then drain and thoroughly dry.
Preheat the oven to160c and line a large baking tray with greaseproof paper.
Now place the seeds, oats, spices and salt in a large bowl and mix to combine. In a small bowl mix together the soy sauce, maple syrup, oil and egg white then tip into the dry ingredients. Mix together until everything is evenly coated.
Tip the mix out onto the prepared tray in one layer. Bake for 25-30 minutes, turning occasionally, until it’s golden and crispy. Once cooled use to top hummus, soups, salads or anything else you fancy!