Soy & Chilli Seeds

soy chilli seeds 3

I am lazy when it comes to my lunch box. Whilst I know that it is healthier, cheaper and often tastier to pack your own, the draw of the ready-made sandwich from the shop downstairs, finished off with a slice of cake and maybe an apple on a good day is often too much to resist. It's not good. So this week I am trying harder - packing a lunch which is a bit more virtuous than my usual lunch time treats in an effort to fuel my body with the stuff it actually needs, rather than the stuff it just wants (brownies, mostly). Which is where these seeds come in - they're crunchy and spicy and exactly the kind of thing I should be snacking on during the work day. I roasted a whole batch on Sunday to make my way through the week, but a lot of them got snaffled whilst they were cooling on the side. They're very more-ish.

As is often the case on this blog, this is more of a suggestion than a recipe. As always, you can adjust the spices and chilli to your own taste - mine were rather fiery so if you prefer something mild then go easy on the heat! Alternatively, why not throw in some cumin or smoked paprika instead? The world is your oyster, as they say.

soy chilli seeds

You'll need:

  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 1 tbsp. olive oil
  • 2 tbsp. dark soy sauce
  • 1 tsp. dried chilli flakes
  • 1 tsp. cayenne pepper

soy chilli seeds 2

1. Pre-heat the oven to 140°C

2. In a medium-sized bowl, mix together all the ingredients until the seeds are evenly covered.

3. Spread the seeds evenly in one layer the bottom of a roasting tray.

4. Roast for 40 minutes, giving the tray a shake every 10 minutes. If the seeds stick to the bottom of the tray, just use a spatula to move them around.

5. Once the seeds have browned and gone a bit crunchy. Leave to cool and then put into a airtight container. They'll keep quite a few days, if they last that long!

soy chilli seeds 4