Roasted seeds for the win!
I love high protein, wholesome, healthy snacks on the go so this roasted seed mix of pumpkin and sunflower seeds is perfect for me.
This is how I make them: I bake the seeds, needing no oil as they cook in their own, adding a little salt and I either enjoy them as a snack (yummy with wine), or scatter them on salads or over coconut yogurt for breakfast.
You can season with chilli flakes, paprika, cinnamon, honey (maybe not all at the same time but that could work) so go experiment and find out what you like. Sometimes, in the last 5 minutes of cooking, I add some white sesame seeds to offer a little sweetness. Delicious.
Pumpkin and sunflower seeds are packed with fibre, nutrients and vitamins spanning magnesium, potassium, calcium, plant iron and zinc, vitamins B1, B2, B3 and vitamin E.
Recipe (so, so simple)…
Ingredients:
200g raw pumpkin seeds
200g raw sunflower seeds
pinch of salt
Method:
Simply scatter on a lightly greased baking tray, grind a little salt and bake at 180°C for 15 minutes until golden brown. Serve over yoghurt, in salads or eat as a snack.
Bowls c/o of Rex London.
Let me know if you make them, won’t you!
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