Crunchy Umami Multi-Seed Topping
umami umph!
A healthy and delicious crunchy seed mix consisted of sunflower, pumpkin and sesame seeds coated and roasted in an Asian-inspired sauce. Sprinkle it generously on soups and salads. Eat it with hot steaming fragrant rice along with other side dishes, or with slurpy juicy fat noodles. It has a lingering smokey taste and an unforgettable rich umami flavor profile. It is hard to resist. I kept nibbling at it and snacking on it. It is so easy to meet the daily seed intake with this delicious crunchy seed mix. Try making some yourself and you will see why. It can be prepared quickly and easily, as with my other recipes. Have fun!
recipe card
OVERVIEW
SERVINGS: 4-6
DIET TYPE: VEGETARIAN | *VEGAN
COOK TIME: APPROX. 15 MINUTES
LEVEL: SIMPLE, QUICK & EASY
Ingredient YOU’LL NEED
SEED MIX — SUNFLOWER, PUMPKIN & SESAME
(250 G | 8.8 OZ)
FROM THE PANTRY
CHINESE 5-SPICE, POWDERED (1 TSP)
TAMARI, NATURALLY FERMENTED (1 TSP)
HIMALAYAN PINK SALT, FINE (1/4 TSP)
OLIVE OIL, EXTRA VIRGIN (1 TSP)
RAW HONEY, ORGANIC / *AGAVE NECTAR (1 TSP)
STEPS
01
Preheat the oven to 160 °C / 320 °F. Use fan assisted grill cooking function.
02
Mix all the dry and wet ingredients together in a mixing bowl.
03
Spread the mixture over as much surface area as possible on a baking sheet.
04
Place baking sheet on the middle rack in the oven and grill for about 5–10 minutes until golden. Stir once during toasting.
05
Allow to cool, then store in an air tight jar for up to a week on the countertop, or three weeks in the fridge. But I have an inkling it would be finished before that!
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