Serves: Makes about 300g
I make a batch of these seeds pretty much every week. They are dangerously moreish but you can comfort yourself with the knowledge that as snacks go they are quite healthy. They are also much cheaper than the shop-bought tubs. You can play around with the flavourings –adding a touch of smoked paprika or ras-el-hanout to ring the changes. I sometimes add a handful of linseeds but then the mix is not so easy to eat greedily out of the jar. Sprinkle over salads, mashed root vegetables, cauliflower cheese…the list is endless.
- 150g sunflower seeds
- 150g pumpkin seeds
- 1 ½ tablespoons soy sauce
- 1 teaspoon cold-pressed rapeseed oil
- Pinch chilli powder
- Heat the oven to 170˚c, fan oven 150˚c, mark 3. Place the seeds in a mixing bowl and stir in the remaining ingredients. Spread the seeds out on a large baking tray and roast in the oven for 15-20 minutes until deep golden brown, giving the seeds a mix halfway through cooking so they toast evenly. Cool and store in an airtight jar or tub.