'Nut & seed mix that can be added to a range of dishes or can be eaten on its own was a snack'
This is a must have addition to your daily diet. I am a Nutritionist and created this recipe when I learnt all about the importance of seeds.
I was having nuts on my porridge each morning and while studying to be a nutritionist was told that they needed to be eaten in moderation and what you really needed in your diet was seeds.
Seeds are little powerhouses of nutrients, including great levels of protein, fats, fibre, vitamins and minerals.
You can add this mix to other recipes, such as, porridge, overnight oats or granola. Alternatively, it can be eaten like trail mix.
Serves | Prep Time | Cooking Time | Cooking Level |
24 | 5 Minutes | 10 Minutes | Beginner |
Ingredients
200g Sunflower Seeds
200g Pumpkin Seeds
200g Mixed Nuts (Cashews, Almonds, Pecans, Hazelnuts, Walnuts)
1 tbsp Mixed Spice
Pinch Sea Salt
Runny Honey or Maple Syrup
Allergens
GF | DF | NF | EF | VG | VGN |
Yes | Yes | Easily Adaptable | Yes | Yes | Yes |
Allergen and dietary preference guide is for guidance only. Please check each recipe and the ingredients you are using independently. Not all recipes are allergen free see the notes section below for recommended changes. See guide below for above label descriptions.
Method
Preheat the oven to 180C.
Pour nuts, seeds, mixed spice and sea salt into a large bowl.
Slowly add honey and mix until most of the nuts and seeds are covered in a light layer or honey/maple syrup.
Line a large baking tray with baking/greaseproof paper and pour out the mixture until there is a thin layer on to the baking sheet. You may need to do this in two batches depending on the size of your baking tray.
Place the tray into the oven for 10 minutes. After 10 minutes check to see if the top of the nut and seed mix is beginning to become golden in colour. You may need to turn the tray around and put it back in for a further 5 minutes.
Place the tray on a heatproof surface and allow to cool.
Once the mixture is cooled you can break it up into smaller pieces and store it in an air tight container for up to two weeks.
Notes
To make this recipe nut free, switch out the nuts for 100g of sunflower seeds and 100g of pumpkin seeds.
For a lower sugar option reduce the amount of honey or maple syrup you add to the mixture.
Avoid using table salt within this recipe and opt for a healthier alternative. See THP Recommends for healthier options.
You can play around with adding different spices into the mix, such as, adding additional cinnamon or ginger.
Allergen Guide
GF - Gluten Free
DF - Dairy Free
NF - Nut Free
EF - Egg Free
VG - Vegetarian
VGN - Vegan
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