About this recipe
I discovered roasted seeds as a snack by accident. I was trying to make my Frozen Brownies with Seeds taste better and thought of frying the seeds first. Naturally, as the smell filled the kitchen, I snacked on them. And Eureka!
I keep them in an air-tight container in the cupboard for up to five days. If you are worried about the butter, you can keep them in the fridge too, just remember that the butter coating might look funny. And the seeds will only taste good for a couple of days because the cold makes them go stale.
Roasted Seeds
Ingredients
- 50 g butter
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1/2 cup sesame seeds (black, white or mixed)
Instructions
- Melt the butter in a frying pan on low to medium heat.
- Add all the seeds into the pan and stir until they are evenly coated with butter.
- Fry the seeds, stirring them every now and then, until they are golden brown. Be careful! At first, nothing seems to happen until they suddenly turn black very quickly. So don't wander off and keep turning.
- Turn off the stove and sprinkle the seeds with salt. Stir them one last time and done!
Variations
Vegan
Use olive or sunflower oil instead of butter.
Seeds
Sunflower and pumpkin seeds are my personal favourites but you can try the recipe with other seeds and even add a few nuts if you want to.
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