Sunflower, Sesame, and Pumpkin Seed Salad Topper
Mix up this easy, flavorful three-seed topper for a burst of extra flavor, crunch and nutrition on your next salad or vegetable dish. Tamari makes this dish gluten-free, and coconut aminos would make it soy-free.
Servings 2 ½ cups
Ingredients
- 1 cup raw organic sunflower seeds or roasted, see note
- 1 cup raw organic pumpkin seeds
- ½ cup sesame seeds black or white
- 2-3 tablespoons tamari sauce or 2–3 tablespoons coconut aminos See note
Instructions
- 1. Cover baking sheet with parchment paper, or use a silpat baking sheet.
- 2. Preheat the oven to 300 degrees F.
- 3. Combine the pumpkin seeds with 1 tablespoon tamari in a small bowl. Combine the sunflower and the sesame seeds with 1 ½ tablespoons tamari in a separate bowl. Allow pumpkin seeds to soak for 20-30 minutes, and the smaller seeds to soak for 15-20 minutes.
- 4. Spread the soaked pumpkin seeds onto one half of the parchment paper and bake for 10 minutes. Remove the baking sheet from the oven and carefully spread the remaining seeds onto the other half of the parchment paper. Stir the pumpkin seeds a little, then place the baking sheet back into the oven for another 8 minutes.
- 5. Let cool and store in glass jars. If you will not use the seeds within a week, store in the refrigerator in an airtight container for up to 3 weeks.
Notes
Use coconut aminos if you prefer a soy-free option.