seeds

Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

Seeded Pumpkin Breakfast Bread Recipe by Tasty

raw pepitas

chia seeds

fig,

flaxseed

¾ cups old fashioned rolled oat

pumpkin spice

fine sea salt

oz unsweetened pumpkin puree

almond milk

olive oil

maple syrup

flaxseed meal

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Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.

In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.

In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.

Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.

Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.

Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.

Nutrition  Calories: 4929  Fat: 289 grams  Sodium : 373mg  Carbs: 504 grams  Fiber: 140 grams  Sugars: 162 grams  Protein: 132 grams

https://vid.tasty.co/output/111881/landscape_480/1539211999

An easy method for toasting sesame seeds three ways: In the oven, on the stove, or in the microwave. You'll love the nutty flavor and golden brown color.&nbsp; Add them to stir-frys, rice, salads, meat, fish, chicken, and even desserts!

How to Toast Sesame Seeds

sesame seeds ((or more))

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Arrange in a single layer on prepared baking sheet. Toast until golden brown and fragrant, stirring occasionally, about 8-10 minutes.

Remove from oven and immediately transfer to a plate to cool completely.  Store in an airtight container in the pantry for 6 months or freezer storage bag in the freezer for up to 1 year.

To toast sesame seeds in the oven:

In a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes.

Remove from heat and immediately transfer to a plate to cool completely.  Store in an airtight container in the pantry for 6 months or freezer storage bag in the freezer for up to 1 year.

To toast sesame seeds on the stove:

In a microwave safe 9 inch pie plate, arrange up to ½ cup sesame seeds in one single layer.  Microwave on HIGH until golden brown and fragrant, about 2-3 minutes, stopping every 30 seconds to stir.  Continue with a second batch of sesame seeds, if desired.

Store in an airtight container in the pantry for 6 months or freezer storage bag for up to 1 year.

To toast sesame seeds in the microwave:

https://content.jwplatform.com/videos/iXKXTGF0.mp4

An easy method for toasting sesame seeds three ways: In the oven, on the stove, or in the microwave. You’ll love the nutty flavor and golden brown color.  Add them to stir-frys, rice, salads, meat, fish, chicken, and even desserts!

How to Toast Sesame Seeds-Culinary Hill.mov

Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.

Pumpkin Seed Dukkah

pumpkin seeds

sesame seeds

coriander seeds

cumin seeds

nigella seeds

mild chili powder or Aleppo pepper

salt

Heat a medium skillet over medium-high heat and add the pumpkin seeds. Toast, shaking the pan or stirring the seeds, until they pop. Remove from the skillet and allow to cool completely in a bowl. Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted. Allow all of the seeds to cool completely. Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds. When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds. Add the nigella seeds, chili powder and salt and mix together. Transfer to a jar and keep for up to a month in the freezer.

For a fast and fresh main that's healthy AND delicious, try our salmon buddha bowl

Salmon Buddha Bowl With Zesty Herb Dressing Recipe

Coles Australian Salmon Skin-On Fillets

(200 grams) wholemeal couscous

tsp lemon rind

baby rocket leaves

red cabbage,

tbs pepitas (pumpkin seeds)

tbs sunflower seeds

tbs pine nuts, toasted

flat-leaf parsley

dill

garlic clove, peeled, halved

tbs Greek-style yoghurt

tbs whole-egg mayonnaise

lemon juice

Salmon buddha bowl with zesty herb dressing recipe

A delicious way to cook duck which is well worth the wait

Slow roast honey & sesame duck

duck

tsp coarse sea salt(see 'Try' below)

tbsp clear honey

tsp sesame seed

milliliters red wine

chicken stock (or water with a small sprinkling of chicken stock cube)

butter

Heat oven to 160C/fan 140C/gas 3. Score the duck breast skin with a sharp knife. This helps release excess fat from the skin as the bird roasts. Season the duck with the sea salt and pepper, then sit it on a rack set in a roasting tray and roast for 1&frac12; hrs. Remove the bird from the oven and pour off the excess fat collected in the tray.

Return the duck to the roasting tray, then spoon 3 tbsp of the honey over to cover the breasts and legs. Roast the duck for a further hr, basting with the honey every 10-15 mins. Sprinkle the sesame seeds on top during the final 10 mins of roasting.

Once cooked, remove duck from the roasting tray, and allow it to rest for 10-15 mins. Spoon the remaining tbsp of honey over the duck as it rests.

Meanwhile, make the sauce. Pour off any excess fat from the roasting tin, leaving behind a couple of tbsp of the honey and duck juices. Heat the roasting tray on top of the stove. Once the contents sizzle and become well caramelised, pour in the red wine, then boil for a few mins to reduce by about a third. Pour in the chicken stock (or water and stock cube), then simmer for several mins, also allowing it to slightly reduce to strengthen the flavour. Finish off the sauce (which is quite loose) with the knob of butter (for thicker gravy see &#39;Try&#39; below). Season with salt and pepper and strain through a fine sieve, if you like.

Now finsih it in style: Gary say&#39;s: I prefer to serve just the half duck on the plate. To do this, remove the duck breasts and legs from the breast bone by cutting either side of the breast bone, following its natural line. Drizzle any excess honey juices over and offer all accompaniments separately.

Think of this as a deconstructed everything bagel with extra schmear. A little tangy from sour cream, this spread can be used as a dip for pretzels, potato chips, raw vegetables and, yes, bagel chips. But it's just as good on a sandwich — or even a bagel, if you're crazy for everything spice. One thing to note: If you're making it by hand, make sure to keep your cream cheese quite soft. It'll make things a lot easier.

Everything Bagel Dip

onion

poppy seeds

white sesame seeds

fennel or caraway seeds

garlic powder

cream cheese,

sour cream

Crudités, bagel chips, potato chips and-or pretzels,

Make ahead: Dip can be

In a small bowl, mix together the dried onion, seeds, garlic powder and flaky salt. In a medium bowl, using a whisk or an electric hand mixer, blend together the cream cheese and sour cream until smooth and fluffy. Stir in all but 1 tablespoon of spice mixture.

Eat at once, or refrigerate for 15 minutes or up to 5 days for dip to thicken and flavors to meld. Garnish with the remaining 1 tablespoon spice mixture, and serve chips, vegetables or pretzels.

Hotteok is a popular Korean street snack! You can make hotteok at home with a few basic ingredients! It’s delicious with lots of healthy seeds and nuts!

Hotteok (Sweet Korean Pancakes)

active dry yeast (2-1/4 teaspoons) or instant yeast

water ((no need

sugar ((no need for sugar

all-purpose flour

sweet rice flour rice

sugar

cooking oil

milk (or almond milk)

dark brown sugar

cinnamon powder

roasted seeds and nuts

Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ).  Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.

Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.

Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.&nbsp;

Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour.&nbsp;

Prepare the filling by chopping the nuts and mixing all the filling ingredients well.

Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.

Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.

Carefully gather the edges together, pinching to seal. (This might take some practice.)

Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.

Almond, cashew, almond, cashew. Oh, a Brazil nut! There’s a kind of pattern to every nut mix, but in this one, each bite is a little different, pushing you to keep scooping for more surprises. It’s a roasted jumble of nuts (whichever you choose) and flavorful pops — a seed, a honey-crystallized cluster, a pebble of coarse sugar, a bite with swelling heat, then a salty one. Serve them next to olives and cheese at a party, keep a stash in your tote or office snack drawer, or tie a bag of them up with a bow.

Hot Honey Nut Mix

seeds (such

honey

unsalted butter or coconut oil

red-pepper flakes

turbinado sugar

Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.

In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.)

Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible.

Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining 1/2 teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they’ll keep for up to 4 days).

This healthy muesli bar is easy to throw together in the Thermomix and is a great nut-free addition to school lunch boxes.

Nut and dairy free muesli slice recipe

quinoa

tbs linseeds

tbs chia seeds

apple

g dates

apricot

g cranberries

oats

70 g Rice Bubbles

g desiccated coconut

coconut sugar

avocado oil

eggs

Super easy and healthy recipe for all nuts and seeds  porridge which makes a great start to your day

Gluten Free All nuts and seeds porridge (oat free)

tbsp coconut flakes

almond meal

cinnamon

tbsp chopped walnuts

tbsp flax seeds

tsp chia seeds

½ banana

water

tbsp berries (to serve)

Put all ingredients in a small pot and bring to boil

Immediately lower temperature and simmer for 10 mins

Serve with a scattering of berries

There's no one who doesn't love chocolate desserts at Christmas.

Chocolate-Layered Meringue recipe

chocolate

250 g CSR caster sugar

250 g CSR pure icing sugar

g Dutch cocoa powder

tsp cornflour

unsalted butter

75 g CSR caster sugar

70 g liquid glucose

tsp Dutch cocoa powder sieved

ml thickened cream

salt flakes

400 ml thickened cream

creme fraiche

g CSR pure icing sugar

vanilla bean seeds removed

raspberries

These crunchy vegetarian patties taste so delicious that it is hard to believe how good they are for you.

Chickpea and lentil patties

brown onion, sliced

garlic cloves, crushed

tbsp turmeric

tbsp cumin

can chickpeas, rinsed, drained

can lentils, rinsed, drained

sunflower seeds

coriander leaves

eggs, lightly beaten

plain flour

vegetable oil,

butter, chopped

red onions, thinly sliced

brown sugar

chips,

Tofu lovers, rejoice! This flavoursome meal is the perfect winter-warmer - so perfect in fact, that you'll be dishing up seconds in no time.

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The most viewed seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine