Ingredients
- 1 cup pepitas
- 1 cup raw sunflower seeds (hulled)
- ½ cup flax seeds
- ½ cup raw egusi (African watermelon seeds)
- ¼ cup chia seeds
- ¼ cup tri-colored quinoa, rinsed and dried
- ¼ cup white sesame seeds
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground multicolored peppercorns
What Makes This Recipe Special
Tips To Improve This Recipe
- Use fresh, crisp greens to balance the richness of the seeds.
- Add a splash of lemon juice or vinegar to brighten the overall taste.
Step 1
Gently heat your oven to 375°F (190°C) and line a large baking sheet with parchment paper—this will make cleanup easier and help when you store the seeds later. In a big bowl, toss together all the seeds: pepitas, sunflower, flax, egusi, chia, quinoa, white and black sesame, and amaranth. Drizzle about a tablespoon of olive oil over them as you mix, then add the rest of the oil little by little, stirring everything so the seeds get nicely coated. Sprinkle in some salt, cayenne, and ground pepper to taste, and give it all a good mix.
Step 2
Spread the seed mixture out evenly on your baking sheet in a single layer. Pop it in the oven and bake for 10 minutes, then take it out and stir well. Put it back for another 5 minutes, then stir again. Keep an eye on the egusi seeds—they’re usually the first to change color and show they’re toasted by turning brown. Bake for an additional 5 minutes, checking after 3 minutes without opening the oven door. Once you see the egusi are browned and the pepitas have a shiny, slightly puffed look, turn off the oven and crack the door open. Let the seeds sit inside for about 10 minutes to finish drying out.
Step 3
Take the baking sheet out and let the seeds cool completely, stirring them now and then so they cool evenly. When they’re totally cool, transfer them to an airtight container. They’ll keep fresh for up to three weeks and make a great crunchy topping for salads or snacks.
