Salad Crunchies Seed Medley
Description
Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy salad crunchies seed medley recipe made with roasted seeds.
Ingredients
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1 cup pepitas
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1 cup raw sunflower seeds (hulled)
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1/2 cup flax seeds
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1/2 cup raw egusi (African watermelon seeds)
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1/4 cup chia seeds
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1/4 cup tri-colored quinoa, rinsed and dried
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1/4 cup white sesame seeds
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1/8 cup black sesame seeds
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1/8 cup amaranth seeds
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2 tablespoons olive oil
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1/2 teaspoon fine sea salt
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1/2 teaspoon cayenne pepper
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1/4 teaspoon freshly ground multicolored peppercorns
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2
Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
3
Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
4
Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.