Maple chilli and rosemary snacking seeds
quick | snack | vegan
These are thoroughly addictive, and work well as a quick flavour boost to salads, wraps and sandwiches, or to top soups and stews.
Prep 5 min
Cook 15 min
Makes about 400g
Ingredients
200g pumpkin seeds
100g sunflower seeds
2 tbsp linseeds
3 tbsp white sesame seeds
2 tbsp maple syrup
½ tsp flaked sea salt
1 sprig fresh rosemary
1 tsp chilli flakes, or to taste
Method
- Heat the oven to 180C (160C fan)/350F/gas 4. Put all the ingredients in a bowl, toss, then loosely scatter on a baking sheet so that some bits are clumped together.
- Bake for 10 minutes, until golden and sticky, then remove and leave to cool, before spooning into jars for snacking. These will keep for up to three days (if you can make them last that long).