I love inventing simple additions to meals on the fly, and these super-easy toasted tamari seeds were the perfect accompaniment to my Roasted Aubergine and Tahini Bowl the other night (based on the recipe by Deliciously Ella, which you can find here).
Impatience led me to using a frying pan (I didn’t want to fuss with an oven) and, a few short minutes later, these tasty little lovelies were ready to add crunchy pops of flavour to our meal. Store-bought tamari seed mixes are so pricey and these homemade tamari seeds were so easy to make. I’ll never buy ready-made tamari seeds again!
QUICK PAN TOASTED SPICED TAMARI SEEDS
100 ml pepitas (pumpkin seeds)
150 ml sunflower seeds
1 tbsp tamari
1 tbsp vegetable oil of choice (I used olive)
A dash of garlic powder
A dash of cayenne pepper
- Combine ingredients in a bowl and tip into a frying pan to toast (on medium heat, though you may want to crank it up a bit if you’re supervising closely).
- Toast seeds, stirring frequently until they are deliciously golden and starting to brown in places. Do not step away from the pan for too long during the toasting process (it should take around 5-6 minutes).
- Store seeds in an airtight container. They’ll last at least a week, if not longer. Sprinkle them over salads/cooked grains/roasted vegetables, use them as a lovely addition in toasted sandwiches or eat them as they are.