Christmas is just three days away, and in the spirit of giving, I have a gift for all of you. It's a recipe for what could quite possibly be THE most addictive snack I make, not to mention one of the easiest. I apologize for keeping it from you for so long. Sunflower and pumpkin seeds are tossed with tamari and roasted in the oven, resulting in a salty, tangy, nutty and crunchy snack I adore. I almost always have these three ingredients in my kitchen and it's a snap to whip them up. They're ideal for soup and salad toppings, and could easily brighten up any number of dishes. I often top rice, quinoa, and stir-fry plates with these guys. Store them in a glass jar and I'm positive you'll find endless ways of incorporating them into meals, but only if you can stop yourself from gobbling them all up first. Decorated simply in a glass jar, they also make a great last minute gift for a foodie friend or hostess. Later tonight I'll start my wrapping. These seeds, and a glass of wine, will be by my side. Wrap, snack, sip, repeat. Wrap, snack, sip, repeat. I'm sensing a pattern. Happy Holidays my greenthyme readers. Wishing you all a wonderful holiday season filled with family, friends, food, and laughter.
~Tamari Roasted Seeds Recipe~
1 cup sunflower seeds
1 cup pumpkin seeds
2 tbsp tamari
Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a small bowl, mix sunflower seeds and pumpkin seeds with tamari until well combined. Spread in a single layer onto parchment paper. Bake for 20 minutes, at which point the tamari will have just about evaporated. I ear on the side of caution and toss them every 5 minutes or so. Remove from the oven, and transfer seeds to a plate so they do not continue roasting. Let cool and store in an airtight container. They will keep for about two weeks (although they never last that long around here).