Seeds are highly nutritious and supportive to our health, so I like to include them in my diet on a daily basis. This snack involves either baking or grilling (known as broiling in North America) with a splash of tamari. Cooking in this way brings out a delicious depth of flavour, making them very more-ish.
These work well as
- a snack for nibbling
- sprinkles on salads
- a tasty, nutritious garnish for soups or stews
This is a simple snack. Surprisingly delicious. Do remember to chew your seeds well, to speed up the breaking down process and allow for maximum absorption of their beneficial nutrients.
You can also make this without tamari – although the tamari is a great addition to give this snack a gently salty edge.
- A tray of shelled sunflower and pumpkin seeds
- A splash of tamari or shoyu
- Place a pile of sunflower seeds on a baking tray about 1cm deep (less than a half inch).
- Sprinkle a light splash of tamari over the seeds and mix in.
- Place under a grill (broiler) at medium heat and mix in regularly for about 7 minutes to ensure that they are evenly grilled.
- Alternatively place in a pre-heated oven at gas mark 6 (200C/400F) and mix in a few times over a baking period of about 20 minutes.
- Pumpkin seeds will 'pop' to indicated that they are ready and need to be mixed in. Otherwise, be vigilant to make sure you don’t burn the seeds.
This recipe was originally published in my full colour book ‘Trinity’s Conscious Kitchen’ –
a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals,soul-warming soups, tasty side dishes and delicious desserts.
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For a selection of healthy, delicious, gluten-free, 100% plant based dishes check out my free recipe page: Gluten-Free Vegan Dishes