Toasted Sunflower and pumpkin seeds
These are a great healthy eating snack I often offer in my cooking classes!
Hop over to my recent blog to find out more information about this great healthy eating snack!
Watch the videoWatcWarh the video here
Toasted Pumpkin and sunflower seeds
Ingredients:
1 cup sunflower seeds
1 cup pumpkin seeds
1 tbsp. tamari/Bragg liquid aminos
Method:
1. Soak seeds in water for approx. 1 hr.
2. Rinse and drain seeds.
3. Place in a dry pan on the hob over a medium heat for approx. 10-15 mins until all the water has evaporated and seeds are crunchy.
4. Alternatively, place in an oven at 180°C, on a flat tray for 10-15 mins until dried through.
5. Sprinkle with 1-2tbsp tamari.
Variations: If you don’t have time to soak the seeds, just simply rinse and toast.
Serving suggestions : serve in a bowl and allow people to nibble away! Package in small containers for snacks on the go or for lunch boxes.
Storage: Allow to cool completely and store in an airtight container for up to three weeks if they last that long!
