Recipe suggested by Wendy Reid

Trying to avoid the chocolate after Christmas but still need a sweet pick-me-up? These sweet and salty seeds satisfy the sweet cravings without being really unhealthy!
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Ingredients
1/2 tbsp of your preferred oil (rapeseed, olive oil, coconut or avocado etc)
1-2 tbsp of maple syrup, depending on desired sweetness
1/2 tsp cinnamon
pinch of sea salt
125g of pumpkin seeds
125g of sunflower seeds
Optional extra - small handful of sesame seeds (added a little later)
Method
Preheat oven to 180C or a little less in a fan oven
Line a baking sheet with parchment paper
Place the pumpkin and sunflower seeds into a small bowl
Pour over the oil, syrup and cinnamon and stir to evenly coat
Bake for 10 minutes, check and stir seeds around the pan to promote even roasting
If you are adding sesame seeds, do so now and stir them into the seed mix so they get coated
Continue baking for about another 5-7 minutes or until the seeds are lightly golden
Sprinkle on the pinch of sea salt immediately after removing the seeds from the oven
Cool on a baking sheet before transferring to an airtight container, and store for up to 2 weeks
Try swapping the maple syrup for honey or agave syrup. Or you could add some cayenne pepper to the oil for a spicy twist!
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