When I was in Australia last fall, I found a delicious seed mixture called Savoury Seed Sprinkle-a mixture of sesame, sunflower, and pumpkin seeds with almonds and a hint of chili flakes and tamari. I used this to sprinkle on salad greens or on top of chicken….very yummy.
I decided to create three different seed sprinkles today one with a bit of cinnamon, brown sugar, coconut oil and maple syrup! How delicious does that sound??
To keep track (just in case I might forget!) I labeled my seed mixtures on the baking sheet!
I added some sliced almonds to my sweet seed sprinkle. Here it is ready to be stirred!
Nuts and seeds can be a potential source of fructans and GOS so in general keep portions to 1-2 tablespoons.
Here are the recipes for the seed sprinkles. I didn’t provide the tahini recipe as it was not one of my favorites (plus tahini is not FODMAPs friendly.) I also found that I ‘over-chia’d’ my recipes so modified that in the recipe as well!
Thought for the day: A quote by Winston Churchill: