Seed Sprinkle

Recipe

Vegan & Gluten-Free

10 Servings

 

This toasted seed blend is the perfect topping for nearly any salad or grain bowl.  It’s flavourful, and crunchy and offers a variety of nutrients and healthy fats to your bowl.  It’s easy to make in batches like this and can last for weeks in an airtight container in a cool dry place or in the fridge.  It can also be a great gift idea - pour into a mason jar, screw on the lid, add a tag with the ingredient list, and maybe some raffia or ribbon, and voila!

Ingredients:

1⁄4 cup pumpkin seed

1⁄4 cup sunflower seed

1 Tbsp nutritional yeast

1⁄4 cup hemp seed

1 tsp sea salt

2 tsp olive oil

Directions:

  1. Bake sunflower/pumpkin with a little sea salt and olive oil at 350F for 5-10 min, until a little golden brown.

  2. Mix in hemp, sea salt, and nutritional yeast.

  3. Store in an airtight container for several weeks in a cool dry place.

  4. Serve over your favorite salad or grain bowl.