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Sweet & Salty Seeds

Writer's picture: Jo AndersonJo Anderson

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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