Soy-toasted seeds

Soy-toasted seeds

By
From
Feel Good Food
Makes
1 cup
Photographer
Chris Chen

Loaded with great fats, these seeds go well over greens, salads and all grain dishes.

Ingredients

Quantity Ingredient
1/3 cup pumpkin seeds
3-4 drops shoyu
1/3 cup sunflower seeds
1/3 cup sesame seeds

Method

  1. Rinse the pumpkin seeds in a fine strainer, drain and add to a frying pan over medium heat. Stir constantly until the seeds begin to brown and pop. Sprinkle with shoyu and stir to coat. Remove from the heat and transfer to a bowl.
  2. Clean the pan and reheat over medium heat. Dry-fry the sunflower and sesame seeds separately for 5 minutes each, or until golden, then add some shoyu and transfer all the seeds into the one bowl. Toss the seeds together and allow to cool. Place in an airtight container and keep in a dry, cool place for up to 3 weeks.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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