Roasted pumpkin and sunflower seeds l Honest Mum

Roasted seeds for the win!

I like excessive protein, healthful, wholesome snacks on the go so this roasted seed mixture of pumpkin and sunflower seeds is ideal for me.

That is how I make them: I bake the seeds, needing no oil as they prepare dinner in their very own, including a bit of salt and I both take pleasure in them as a snack (yummy with wine), or scatter them on salads or over coconut yogurt for breakfast.

You possibly can season with chilli flakes, paprika, cinnamon, honey (possibly not all on the identical time however that would work) so go experiment and discover out what you want. Generally, within the final 5 minutes of cooking, I add some white sesame seeds to supply a bit of sweetness. Scrumptious.

Pumpkin and sunflower seeds are full of fibre, vitamins and nutritional vitamins spanning magnesium, potassium, calcium, plant iron and zinc, nutritional vitamins B1, B2, B3 and vitamin E.

Recipe (so, so easy)…

Components:

200g uncooked pumpkin seeds
200g uncooked sunflower seeds
pinch of salt

Technique:

Merely scatter on a frivolously greased baking tray, grind a bit of salt and bake at 180°C for quarter-hour till golden brown. Serve over yoghurt, in salads or eat as a snack.

Bowls c/o of Rex London.

Let me know should you make them, gained’t you!

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