Cinnamon Spiced Seeds

May 30, 2019

 

These have become my favourite addition to all my breakfast smoothies. I have been obsessing over cinnamon for its warming and sweet flavour. Since my nut consumption has been limited for the moment, I have turned to seeds and I have honestly really loved it. This ‘recipe’ is merely a guide. You could do the same with the nuts and seeds that you love. The recipe can also be easily doubled and stored in an airtight jar for a few weeks. I promise you will be adding these to your porridge, coconut yogurt or just going to the pantry for a sneaky handful. Please share a picture if you try these ones out!

 

Recipe (makes 2.5 cups)

 

Ingredients:

1 cup coconut flakes

½ cup pepitas

½ cup sunflower seeds

½ cup buckinis

2 tbsp flaxseeds

3 tbsp cinnamon

 

Method:

  1. Line a baking tray with baking paper.

  2. Pour the coconut flakes, pepitas, sunflower seeds, buckinis and flaxseeds onto the tray in a single layer.

  3. Place the tray in a 180C oven for 20 minutes or until the seeds are lightly toasted.

  4. Remove from the oven and immediately add the cinnamon. Use your hands or a spoon to evenly distribute the cinnamon.

  5. Allow to cool completely before storing in an airtight jar for storage.

     

     

     

     

     

     

     

     

     

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