Toasted seeds, 3 Flavours
This magnificent line-up of toasted seed and nut toppers can be used in a huge variety of dishes. Sprinkle on salads, avocado toast, over soups and scrambled eggs. Each has its own bright and bold flavour.
Overview
- 10 min
- Makes Around 1 cup per flavour
- Easy
Keep for later
Ingredients
Tamari, maple and chilli seedy topper
½ cup raw almonds
¾ cup Omega 3 Mix
2 teaspoons tamari
1 teaspoon maple syrup
Generous pinch dried chilli flakes
Turmeric and lime seedy topper
½ cup raw cashews
¾ cup Omega 3 Mix
½ teaspoon ground turmeric
½ teaspoon curry powder
Zest of 1 lime
½ teaspoon coconut oil
Rosemary, honey and sea salt seedy topper
½ raw shelled pistachios, roughly chopped
¾ cup Omega 3 Mix
1 teaspoon finely diced fresh rosemary leaves
1 teaspoon honey
Flaky sea salt and cracked black pepper to season
Instructions
Tamari, maple and chilli seedy topper
Place the almonds in a dry skillet over a medium heat. Toast for a couple of minutes. Add the Omega Mix and toast until golden. Turn off the heat and add the tamari, maple syrup and chilli flakes. Stir quickly to coat nuts and seeds evenly.
Leave to cool completely before storing in a glass jar.
Turmeric and lime seedy topper
Place the cashews in a dry skillet over a medium heat. Toast for a couple of minutes. Add the Omega Mix and toast until golden. Add the turmeric, curry powder, lime zest and coconut oil. Stir quickly to coat nuts and seeds evenly. Cook for one minute before turning off the heat.
Leave to cool completely before storing in a glass jar.
Rosemary, honey and sea salt seedy topper
Place the pistachios and Omega Mix in a dry skillet over a medium heat and toast until golden, stirring frequently. Turn off the heat and add the honey, rosemary and a very generous seasoning of flaky sea salt and cracked black pepper. Toss quickly to coat nuts and seeds evenly.
Leave to cool completely before storing in a glass jar.
Created by Kelly Gibney
Dietary Glossary