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

Ingredients

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

Method

• 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.