I make a batch of these seeds and munch on them throughout the week. They keep well in an airtight container. Throw them over salads or in soups, or keep a pot in your bag for an instant fix. This mix contains some small but mighty ingredients; pumpkin and sunflower seeds contain minerals such as magnesium, iron and many more, making these guilt free snacking!
Serving: Sprinkle over salads, soups or snack on
Makes: approx. 100g (3/4 cup)
Prep time: approx. 15 minutes
Cooking time: approx. 15 minutes
Gluten free, Dairy free, Vegan
35g (1/4 cup) sunflower seeds, raw
35g (1/4 cup) pumpkin seeds, raw
35g (1/4 cup) pine nuts, raw
1 tbs tamari sauce
- Preheat the oven to 150C/300F
- Pour all the seeds into a mixing bowl, drizzle over the tamari and mix well with a metal tablespoon.
- Spread the seeds thinly on a baking tray and bake. (every five minutes giving the seeds a shake or stir so they roast evenly)
- Roast for 10-15 minutes or until golden brown.