Salad Crunchies Seed Medley

Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're a healthy yummy snack as well.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 162 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup pepitas
• 1 cup raw sunflower seeds (hulled)
• 0.5 teaspoon cayenne pepper
• 0.5 cup flax seeds
• 0.25 cup chia seeds
• 0.5 cup raw egusi (African watermelon seeds)
• 0.25 cup tri-colored quinoa, rinsed and dried
• 0.25 cup white sesame seeds
• 0.125 cup black sesame seeds
• 0.125 cup amaranth seeds
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon freshly ground multicolored peppercorns

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.

Step 2

Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.

Step 3

Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.

Step 4

Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.