
5-Minute Toasted Mixed Seeds
Easy
Gluten free
Wheat free
soups-starters
lunches
sides-light-meals-and-salads
This is the quickest (and tastiest) way we’ve found of adding a delicious mix of crunch, texture and all the nutrients seeds have to offer, to a wide variety of dishes. You can also enjoy them as a (very moreish) snack or treat!
Photograph by Niki Webster.
8
4
Kcal
496
Carbs
23 g
Protein
20 g
Fat
33 g
* Nutritional information per serving.
Ingredients
Sauce
- 1 tbsp soy sauce (use tamari if gluten-free)
- 1 tsp syrup (eg maple or agave)
- 1 tsp sriracha or a pinch of cayenne pepper, paprika or smoked paprika
Seeds
- 100g/3.5 oz mixed seeds (eg pumpkin, sunflower, sesame)
Instructions
Sauce
- Stir all the ingredients together in a mug or small bowl. Set aside.
Seeds
- Place the seeds in a large frying pan in a single layer without oil.
- Cook on a medium heat until the seeds start to pop, around 3-5 minutes. Once they start to pop, shake the pan and then heat for a couple more minutes. Make sure the seeds are not burning or browning too quickly. If they are, turn down the heat a little.
- Take them off the heat and pour over the sauce. Immediately stir the sauce through as the seeds absorb the liquid very quickly.
- Leave the seeds to dry and cool. They may be a bit sticky to begin with but they will firm up as they cool.
- Store them in an airtight container at room temperature and keep them for up to 3 weeks.
Tip: for a plainer version, take out the sriracha and the syrup and just use the soy sauce.
Serving suggestions: avocado on toast, Buddha bowls, curries, grain bowls, pasta, poke bowls, salads, sandwiches, scrambled tofu, soups, stews, stir-fries, tagines