I have a batch of this delicious seasoning on hand at all times. It is the perfect addition to any savoury dish at breakfast, lunch or dinner. It is super easy to make and so versatile. Sprinkle in wraps, on salads and on avocado toast, stir into a yummy buckwheat pasta dish or use it to crumb a veggie burger. It is such a flavoursome addition. The sky’s the limit.
Makes about 125 g (4½oz/1¼ cups).
Ingredients 6
160 g almond
70 g sesame seeds
2 tbsp cumin seeds, whole
1 tbsp coriander seeds
1 tsp peppercorns, whole
1 tsp salt, quality mineral
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Method 4
Heat a non-stick frying pan over medium heat. Add the and stir for 10 minutes, or until lightly toasted. Spread the nuts on a plate to cool.
Repeat this step with the , and , stirring until fragrant. Allow all the toasted nuts and seeds to cool to room temperature.
Combine the toasted nuts and seeds in a food processor with the and . Pulse until evenly crushed.
Store in an airtight glass jar in a cool, dark place for 6—8 weeks.
