5-Minute Toasted Mixed Seeds

This is the quickest (and tastiest) way we’ve found of adding a delicious mix of crunch, texture and all the nutrients seeds have to offer, to a wide variety of dishes. You can also enjoy them as a (very moreish) snack or treat!

Photograph by Niki Webster.

Gluten free
Wheat free
Kids recipe

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Preparation time

3 min

Cook time

5 min

Total time



  • soups-starters
  • lunches
  • sides-light-meals-and-salads






5 g


6 g


12 g

* Nutritional information per serving.



  • 1 tbsp soy sauce (use tamari if gluten-free)
  • 1 tsp syrup (eg maple or agave)
  • 1 tsp sriracha or a pinch of cayenne pepper, paprika or smoked paprika


  • 100g/3.5 oz mixed seeds (eg pumpkin, sunflower, sesame)



  1. Stir all the ingredients together in a mug or small bowl. Set aside.


  1. Place the seeds in a large frying pan in a single layer without oil.
  2. Cook on a medium heat until the seeds start to pop, around 3-5 minutes. Once they start to pop, shake the pan and then heat for a couple more minutes. Make sure the seeds are not burning or browning too quickly. If they are, turn down the heat a little.
  3. Take them off the heat and pour over the sauce. Immediately stir the sauce through as the seeds absorb the liquid very quickly.
  4. Leave the seeds to dry and cool. They may be a bit sticky to begin with but they will firm up as they cool.
  5. Store them in an airtight container at room temperature and keep them for up to 3 weeks.

Tip: for a plainer version, take out the sriracha and the syrup and just use the soy sauce.

Serving suggestions: avocado on toast, Buddha bowls, curries, grain bowls, pasta, poke bowls, salads, sandwiches, scrambled tofu, soups, stews, stir-fries, tagines


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