Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy salad crunchies seed medley recipe made with roasted seeds. They’re great to just snack on as well! Make sure all the seeds are raw, otherwise they’ll burn during the cooking process.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 20
Ingredients
- 1 cup pepitas
- 1 cup raw sunflower seeds (hulled)
- ½ cup flax seeds
- ½ cup raw egusi (African watermelon seeds)
- ¼ cup chia seeds
- ¼ cup tri-colored quinoa, rinsed and dried
- ¼ cup white sesame seeds
- ⅛ cup black sesame seeds
- ⅛ cup amaranth seeds
- 2 tablespoons olive oil, divided
- ½ teaspoon fine sea salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground multicolored peppercorns
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
- Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
- Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.
