Toasted nuts and seeds are delicious, but why not take it a step further and add some flavour? These nuts and seeds are toasted in the pan, then coated in tamari, turmeric and maple syrup – the perfect combo of sweet, savoury and salty.
This Week
9 Dec - 15 Dec
Meal Prep Guide
- Store in an airtight container in the fridge for up to 2 weeks.
Tips
Here are some suggested ways to use them!
- Sprinkle on top of your favourite salads for added texture and a burst of sweet, savory, and salty flavour.
- Top creamy soups, such as butternut squash or sweet potato, in replacement of a crouton.
- Simply as a nourishing snack!
Shortcuts
- You can swap out for what ever nuts and seeds you have on hand.
- Swap maple syrup for honey.
- Add some other spices, like ground or whole cumin seeds.
Ingredients
- 2 Tbsp olive oil
- ⅓ cup almonds
- 3 Tbsp sunflower seeds
- 3 Tbsp pumpkin seeds
- Salt and pepper
- 1 Tbsp sesame seeds
- ½ tsp ground turmeric
- 1 Tbsp tamari
- 2 tsp maple syrup
Method
- In a medium fry pan over low-medium heat, add the olive oil, almonds, pumpkin, sunflower seeds, salt and pepper; toast for 2-3 minutes stirring often. Then add sesame seeds and turmeric; toast for 1 minute.
- Add the tamari and maple syrup, stir to coat the nuts and seeds. They should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or on baking paper to cool.
Variations
- You can swap out for what ever nuts and seeds you have on hand.
- Swap maple syrup for honey.
- Add some other spices, like ground or whole cumin seeds.
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