Thursday, June 4, 2015

Toasted Seeds (Sunflower, Pumpkin, and Sesame)

This is such a simple, simple thing.... but it is oh so good. So much better than store bought. It is worth the extra time to toast your own sunflower, pumpkin, and sesame seeds.  I love to keep these on hand as a snack or to sprinkle over salads, stir-frys or over simple brown rice.

Toasted Seeds

Sea salt
Shelled raw seeds. I like to use sunflower, pumpkin or sesame.
Soy sauce


The method is the same regardless of the type of seed. Heat a cast iron skillet or a non-stick frying pan over medium high heat and sprinkle a little bit of sea salt in the pan. When the pan is hot add a thin layer of seeds to the pan. Stir often and toast the seeds until they are golden brown and fragrant. They may also start popping open and you will hear them crackle. Once they are toasted, but not burned, pour the seeds onto a cookie sheet and sprinkle lightly with soy sauce. Stir the seeds to distribute the soy sauce. Let the seeds completely cool before storing in a glass jar.

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