I often make a large batch of these tamari roasted seeds at Christmas time and fill small jars to take to gatherings and give as gifts. There is always a big jar full at my dinner table on Christmas day, they are excellent sprinkled over a roast dinner, giving an extra crunchy nutty dimension to the dish, as well as something for guests to nibble on throughout the day, they are actually quite addictive once you start munching on them so remember to go easy on them!
As well as perfect for sprinkling on roasts and eating alone as a snack, they also make great salad toppings. I have included this recipe here as many of my other recipes use this seed mix as a component and I will be sharing these with you soon.
Adding a handful of these seeds to your diet every day is also a great way to cover some of your nutritional needs, covering magnesium, manganese, selenium, copper, protein, zinc, vitamin E, B vitamins, folate and niacin as well as antioxidants; Power wrapped in a tiny shell!
- 4 Tbsp Pumpkin seeds
- 3 Tbsp Sunflower seeds
- 2 Tbsp Pine nuts
- 1.5 Tbsp Tamari
- Preheat the oven to 350f/180c/gas mark 4
- Combine the seeds and pine nuts in an oven proof dish large enough so that the seeds can be spread out evenly in one layer.
- Add the tamari straight to the dish and mix the seeds well until evenly coated, then spread them out evenly across the dish again. Leave to soak for 5 minutes.
- Place in the upper part of the oven and roast for about 15 – 20 minutes, checking and stirring the mixture to continue coating the seeds in tamari at intervals as follows;
- First, check and mix the seeds after 8 minutes and return to the oven, then repeat another 4 minutes later, then 3 minutes later, then every 1 or 2 minutes after that to avoid burning at the end.
- The seeds should be darkened with the tamari dried up on the bottom of the dish. If the seeds are still a bit sticky then mix them once more and return them to the oven for 1 or 2 minutes until they are crispy and dried but being careful not to suddenly burn them. They will crisp up and dry more as they cool.