This is a delicious toasted seed recipe rich in fibre which is very versatile to use - you can convert it into a porridge or you can use it as a sprinkle over dishes and salads to garnish and increase the fibre content of your meals.
Ingredients:
¼ cup pepitas
½ cup sunflower seeds
¼ cup chia seeds
½ cup white sesame seeds
½ cup black sesame seeds
¼ cup linseeds
1 cup buckwheat kernels
Method:
Toast all the seeds in a dry frying pan or in the oven, keeping an eye to make sure that they do not burn! The seeds are cooked once they have a slight golden colour to them - and watch out as some will start 'popping' and jumping around once the heat gets to them!
Once the seeds have been toasted, set them aside to cool off. Once cooled off, you can place them in an airtight container for storage. They keep freshest and crunchiest if stored in the freezer or the fridge until ready to be used.
Seed Sprinkle: Use the seed mix as is for a garnish over salads and meals.
Seed Porridge: When you want to have seed porridge, simply scoop the desired amount of toasted seed mix (eg. 1/2 cup) and place it into a seed or coffee grinder - whizz to grind briefly so that you get a chunky grind consistency (or if preferred you can make it into a finer flour). Pour the ground seed mix into a small serving bowl and add about 1/3-1/2 cup boiling water and mix through with a spoon. Add more water for a more liquid consistency. Then add some fresh fruit such as grated apple, diced, pear or diced paw paw (papaya) or berries to make a wholesome and delicious toasted seed breakfast porridge.
You can of course mix and match and make your own blend of seeds using different amounts of the current seeds or adding quinoa or amaranth to give a slightly different flavour. The sesame seeds can give a slightly bitter taste to the mix which some will enjoy whilst others prefer different seeds or amounts in the blend.
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