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Topping

Toasted Seed Topping

Pumpkin, sunflower, flax and sesame seeds toasted with a pinch of salt — crunch that carries protein and fibre.

A jar of this turns any bowl into a better one. Toasting wakes the seeds up; a restrained pinch of salt makes them snackable. Two spoons add crunch, unsaturated fats and a few grams of protein to skyr bowls, oats and even salads.

By The Chef Kitchen · · · Version 1.3

Prep
2 min
Cook
6 min
Total
8 min
Servings
8
Cost / serving
₹15
Small bowl of toasted pumpkin, flax and mixed seeds with two spoons of seed mix alongside

Estimated nutrition per serving

How we calculate →

Covers one serving of this side on its own, every listed ingredient included. Based on a 15 g serving — about two tablespoons.

Calories
85kcal
Protein
3.5g
Carbs
2g
Fat
7g
Fibre
1.5g
Added sugar
0g

Ingredients (8 servings)

  • 40 gPumpkin seeds
  • 40 gSunflower seeds

    Swap: Use chopped almonds or peanuts in the same quantity.

  • 20 gFlax seeds
  • 20 gSesame seeds
  • 1 pinchSalt

Method

  1. Heat a dry pan on medium-low.

  2. Toast the pumpkin and sunflower seeds for 3–4 minutes, stirring, until they start to colour and pop.

  3. Add the sesame and flax for the final minute — they burn fast.

  4. Season with the salt while warm, cool fully, then jar.

Storage

Airtight jar at room temperature for 2 weeks, or refrigerate for a month. Re-toast for 2 minutes if the crunch fades.

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