- Heat a large pan over medium heat, add the nuts and seeds and toast gently while stirring, being careful not to break any nuts until they are consistently golden in colour.
- Remove from the heat and allow to cool before storing in an airtight container or jar. Can be kept in a cool, dark pantry.
Seed and Nut Topper
Recipe by Tobie Puttock
Ingredients
- 100g pumpkin seeds
- 100g sunflower seeds
- 100g slivered almonds
- 100g pine nuts
- 100g cashews, slightly crushed
