Lovely Toasted Sunflower Seed Salad Topper Recipes

SALAD CRUNCHIES SEED MEDLEY

Steps:

• 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.
• 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.
• 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.
• 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.

LOVELY TOASTED SUNFLOWER SEED SALAD TOPPER

Steps:

• In a frying pan (I used an iron one), toast sunflower and sesame seeds with the oil for five minutes on high heat, stirring constantly.
• Remove pan from heat; using the after-heat of the pan, continue stirring a couple more minutes until desired "toastedness".
• Add all the dry seasonings to the seeds. Mix well.
• Cut the honey into the seasoned seeds until well combined.
• Enjoy over salad, thick soup, or baked into bread!