Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
Ingredients... (makes one large jar)
• 100g pumpkin seeds
• 100g sunflower seeds
• 2 tbsp coconut oil or olive oil if you prefer
• 2 tbsp tamari soy sauce (gluten free)
Preparation
• Heat the oven to 180C fan.
• Place all ingredients into a roasting tray and mix until well combined. (The coconut oil may be solid so you can stir this through properly once melted after 2-3 minutes cooking time).
• Place the tray in the centre shelf of the oven for approx. 10-15 minutes, stirring regularly to ensure equal cooking.
• The seeds are ready when they are golden and gently roasted and you can hear a popping sound.
• Leave to cool then store in a jar for up to 2 weeks.
Notes
Here's what Kate has to say: These seeds are always ready and available to eat in my kitchen and there isn’t often a day when I don’t eat them. They taste delicious and are so versatile, I use them in everything from soups, salads, eggs, curries, dahls and can often be seen to grab a spoonful when I’m feeling peckish! They’re a heavenly mix of pumpkin and sunflower seeds, roasted with coconut oil and tamari soy sauce which is ideal for those who can’t tolerate gluten. They’re perfect to add a little extra flavour and texture to your dishes.