This delicious Spiced Seeds recipe is a simple way to add a little texture and warming energy to spring dishes. This simple combination of seeds and spices are a great addition to springtime porridges, stewed fruits and even yogurt.
Seeds are warming and can be a little challenging to digest, so I’ve roasted them to make them lightly lighter and spiced them up with some digestive spices to help move them through the system. The only challenge now is to consume them in moderation!
Makes about 1 1/2 cups; Prep + Cooking Time: 15 mins
What’s in it:
- 1 1/4 cups raw, shelled pumpkin seeds
- 1 tablespoon sesame seeds
- 1 tablespoon buckwheat groats
- 1 tablespoon pure maple syrup
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- pinch of cayenne [optional]
How to make it:
Line a large baking sheet with baking paper and preheat oven to 180C/350F.
Add all ingredients to a medium sized bowl and toss together to coat and combine.
Spread the seeds in an even layer on the baking sheet. Roast in oven for 10 minutes, tossing once halfway through.
Let cool completely and store in an airtight container.