Toasted savoury seeds
A simple and intolerance-friendly way to have a stock of delicious savoury toasted seeds.
- 75 grams sunflower, pumpkin or mixed seeds
- 3 tablespoons tamari, soya sauce or coconut amines according to choice
Place a good non-stick or stainless steel pan over a medium heat then add the seeds. Pour over the savoury sauce of choice (as detailed above) and stir well to combine. Cook gently stirring regularly until the seeds start to darken and release a lovely savoury aroma. Do not over toast. This can take 5-8 minutes depending on how high you have the heat.
Tip the toasted savoury seeds out onto a plate to cool, then transfer to a clean jar or bowl with a lid to store. Use as a snack or flavouring to salads, soups or main dishes.