Soy, Sumac and Chilli Pumpkin Seeds#
2 tablespoons soy sauce
100g raw unsalted pumpkin seeds
2 teaspoons groundnut oil
2 teaspoons sumac, ground
1 teaspoons cayenne pepper, ground, or more if you wish
1 pinch flaky sea salt
Spice grinder or mortar and pestle
Preheat the oven to 100∞C (or 80∞C if fan assisted). Line a tray with baking paper and pour the soy sauce into the middle. Put the tray into the oven, taking care the soy sauce doesn’t drip over the sides. Bake for about an hour, until the soy sauce has dehydrated and solidified. Take the tray out of the oven, allow to cool and then gently lift the soy sauce chunk off the baking paper and put it in your spice grinder or mortar.
Turn the oven up to 180∞C (or 160∞C if fan assisted).
Put the pumpkin seeds on a large baking tray ensuring they only form a single layer. Sprinkle with the oil and toss to combine. Bake for 8-10 minutes, until the seeds arelight brown and taste crisp and nutty.
Meanwhile grind the dried soy sauce with the rest of the spices and the salt to a fine powder.
When the seeds are toasted tip them into a bowl, add the ground spices and toss to coat.
These will keep well in an airtight container for 2-4 weeks.
These seed snacks are crisp, sweet and a treat for sure, but also a good way of getting a decent dose of seedy nutrients into your diet if you find them difficult to enjoy alone.
Seeds toast at 150 degrees centigrade, which is also the point when boiling sugar hits its hard crack stage, becoming brittle and crunchy when cooled - perfect for making nutty, toasted brittle.
100g mixed pumpkin, sunflower and flax seeds
50g white and black sesame seeds
300g golden caster sugar
5g (1 scant tsp) sea salt
Mix all the seeds together in a bowl.
Combine the sugar and water in a heavy bottomed saucepan and heat over a medium-high flame. Stir until the sugar has melted, but then don’t stir again. Swirl the saucepan if one side darkens more than another.
Heat the bubbling sugar to 150∞C. Meanwhile line a baking tray with baking paper.
Carefully add the seeds and salt to the saucepan. Give it a quick stir then tip the mixture onto the lined tray. Use a spatula to spread the candy across the tray as thinly as you can. Allow to cool.
Break the brittle into biscuit sized pieces.
Store in a cool dark place in an airtight container. These should keep for a few months if they are not exposed to moisture.
Pine Nut, Chia and Flax Seed Biscuits#
Another type of cracker, yes, but this recipe uses a nut as the main ingredient, and its high fat content produces incredibly delicate, crumbly biscuits. You could use sugar instead of salt and serve these with ice cream or a soft, fruity dessert.
100g pine nuts
20g (2 tbsp) chia seeds
10g (1 tbsp) flax seeds
¼ tsp salt
Put all the seeds in a bowl and give them a stir. Cover with cold water and allow to soak for an hour.
Preheat the oven to 110∞C (or 130∞C if not fan assisted). Line a baking tray with baking paper.
Blitz the seeds and salt in a food processor to a smooth-ish paste and spread onto the lined tray. Cover with another piece of baking paper and use a rolling pin to roll the paste into a thin layer. Peel off the top layer of paper and discard.
Bake for two hours until the cracker is dry to the touch and very lightly browned. Allow to cool before gently breaking it into pieces.
Stored in an airtight container these will keep for up to one month.