Or what my Dad calls ‘bird food’.
Not really a recipe, but a necessity for our kitchen and definitely a Beach House Favourite. These sprinkles will crunch up any salad, yoghurt, cereal, bread, etcetcetc there are so many uses for these wonder seeds. I normally nibble them, sparrow-like, throughout the day. They are a lot cheaper than nuts and have bags of energy, nutrients and omega oils.
Seeds are one of those things that, if eaten regularly, are best bought in bulk. The small packs you are likely to find are normally quite costly. Have a look online, you can get bulk bags of seeds, rice, pulses etc and the delivery is normally free (if it’s over a certain amount). Order for a month.
It saves so much time and resources, when you consider the driving to the shops and time wasted standing aimlessly pondering a desirability/cost = happiness equation for a packet of Moroccan spices. I do this.
I struggle with British supermarkets on many levels, but the myriad choices of everything is incredible. I go into a cold sweat as I approach the muesli section! We are such a refined consumer society. I can tell you, it’s very different in Spain! No muesli for a start.
If I ever have the distinct displeasure of visiting a hyper-market environment, I go into some sort of consumer trance. Like a zombie, occasionally grabbing a shiny product. I do like wine sections though. It’s like travelling, in bottles.
These sprinkles will work with most seeds and if you feel like nuts, stick a few in. The linseeds and flax seeds don’t add a huge amount of flavour, but are very, very good for you. They are all toasted together to give a richer flavour and add a bit of crunch.
You can blend these seeds up, add a dash of water and make a brilliant seed butter (this is a real winner).
You will need a frying pan full of seeds, just enough to cover the bottom.
The Bits
Sunflower seeds, pumpkin seeds, linseeds and flax seeds
Do It
Heat the frying pan on a medium to low heat, add the sunflower and pumpkin seeds first (or larger seeds/nuts). Heat and toss for around ten minutes, keep them moving, don’t hurry them. Then add the flax and linseeds and heat for another couple of minutes. They may pop a little and will darken in colour. The key is not to burn them, if they are getting too hot and dark, tip them onto a large plate and spread them out to cool.
Cool fully and keep in a jar.
We Love It
They go on anything and are a great, nutritious snack on their own.
Foodie Fact
These little gems are packed with super omega oils and energy. Russia is the leading producer of sunflower seeds globally. One sunflower head contains hundreds of seeds. They are full of energy in the form of poly unsaturated fats and mono-unsaturated fats which can lower cholesterol. They have one of the highest levels of complex vitamin B group and vitamin E (a powerful antioxidant)…….These little beauties are will keep you shining. Put them on everything!!!!
beach house kitchen 