This lightly toasted seed mix is my absolute favourite on top of my version of Asian Slaw and they’re also a great energy filled snack, packed full of flavour with a crunchy texture, they keep well stored in an airtight jar out of the sun. I’ve given out this recipe to friends and family so thought I’d share it here too. Every time I make these they don’t last long, so this time I’ve made a double batch in the hope they’ll make it to the end of the month.
1 cup pumpkin seeds
3/4 cup sunflower seeds
1/2 cup sesame seeds
3 tablespoons Tamari
1/4 teaspoon cayenne powder (if you like it spicy)
Combine the pumpkin seeds and sunflower seeds and toss them in a pan until they start to brown slightly, then add the sesame seeds and continue to cook until most of the seeds take on a light brown colour, once this happens take off the heat and add the tamari, stir to combine and if necessary put back on the heat until the seeds have soaked up all the tamari. Once your satisfied with the colour, give them a final stir and let cool. Once completely cooled store the seeds in an airtight jar until you want to use them – and try not to eat to many at once!