Spicy almond and seed mix with a touch of fennel/cumin. Great as a snack or as a topping for salads and soups. Guaranteed to be additive free.
Ingredients
2 tbsp
Coconut oil
(or olive oil)
1 cup whole
Almonds, raw
1/3 cup
Pumpkin seeds (pepitas)
1/3 cup
Sunflower seeds
1 tbsp
Cumin
(or crushed fennel seeds)
1 tbsp
Chili paste, Gourmet Garden
1/2 tsp
Salt
Instructions
1 Heat the oil in a large frying pan and add the chili first.
2 Add almonds and seeds. Stir thorougly.
3 Salt and sauté for a few minutes more, but pay attention as almonds and seeds are very heat sensitive. The oil should be hot enough for the spice flavors to develop, but the almonds and seeds should not be burned.
4 Let cool and store in a glass jar.
5 Serve as a snack or as a crispy flavor enhancer in salads or as a topping with our cauliflower soup.
