Wednesday, September 21, 2016

Sweet Snacking Seeds


I have always thought that salads topped with fruits and nuts are so good, but we don't keep nuts in our house due to a food allergy. I now add some seeds to salads for some crunch in place of the nuts. These lightly sweetened seeds are great for snacking, on top of yogurt, or for that extra something in salads.

I happen to stock quite the variety of raw seeds in my freezer, so I had a bunch to mix. Use whatever you have on hand...nuts will work just as well, too.

Sweet Snacking Seeds


1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup mix of smaller seeds (sesame, flax, hemp, chia - or add more pumpkin and sunflower)

1 1/2 tbsp coconut oil, melted
3 tbsp maple syrup
1/2 tsp salt
1/2 tsp allspice
1/4 tsp cinnamon


Preheat your oven to 325 degrees.

Mix the seeds with the melted coconut oil, maple syrup, salt, allspice and cinnamon. Mix well until all the seeds are coated.

Spray a large rectangle baking dish with cooking spray and spread the seeds out in the dish. Bake for 30-40 minutes, let them go until they are golden brown and crunchy. The time will vary based on how thick of a layer of seeds you have (which depends on the size of the container you bake them in). Be sure to stir every 5-7 minutes or prevent burning the top layer of seeds.

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