Part 6/10:
Kayla takes her roasted butternut squash seeds a step further by creating a cinnamon sugar coating. After rinsing and drying, she tosses the seeds with a small amount of avocado oil, sea salt, brown sugar, and a mixture of monk fruit and maple syrup for sweetness with lower carbs. A dash of cinnamon adds warmth, and the coated seeds are baked at the same temperature for 10–12 minutes, resulting in a sweet and crunchy snack perfect for festive occasions or a healthy treat.