The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Toasting Seeds

Toasting Seeds

28/10/2018 by Gina Leave a Comment

Toasting seeds is a great way of bringing out their flavour so I generally use toasted seeds for both sweet and savoury dishes.

In the fridge I always have two jars:  one with a mix of toasted pepitas and sunflower seeds, and the other with toasted buckwheat kernels, as they make a great snack and are a fabulous way of adding a little extra protein to salads and other veggie dishes. They also keep very well in a sealed glass container.

Occasionally I also toast sesame seeds, but as we have a sesame seed allergy in the family I don’t do this often as I can’t use them regularly in our meals.

Hemp seeds can also be toasted and provide another great protein addition to just about any meal you wish to sprinkle them on to.

Regardless of what seeds I am toasting this is my process, and it is so simple and easy to do …

Toasted pepitas and sunflower seeds
Toasted buckwheat kernels
Jars that I keep toasted seeds in which are then stored in the fridge

 

Toasting Seeds
 
Save Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 

Toasted pepitas and sunflower seeds

Author: Gina @ The Passionate Pantry
Ingredients
  • Seeds of choice: Pepitas, sunflower seeds, hemp seeds, buckwheat kernels, or sesame seeds
Instructions
  1. Preheat your oven to 180 degrees fan forced
  2. Fill a large baking tray with a mix of pepitas and sunflower seeds, hemp seeds, buckwheat kernels or sesame seeds
  3. Place tray into the oven for 5 minutes
  4. Remove the tray and stir the seeds around
  5. NB: If it is larger seeds like pepitas and sunflower seeds it will take a bit longer to colour so return the tray to the oven for 4 minutes, watch them carefully and stir them around again, then continue at 2 minute intervals until done to your liking ... timing will all depend on your oven
  6. NB: If it is smaller seeds like buckwheat kernels, sesame or hemp seeds they may be ready after the initial 5 minutes … what you are looking for are the seeds to take on a golden colour so if they need more time, stir them around and then return to the oven for 2 minute intervals until done to your liking ... again timing will depend on your oven
  7. Allow to cool completely on the tray before storing in a glass jar in the fridge where they will sit happily for at least two months (NB: it is really important that they are completely cool before storing, because if they are still warm they will sweat in the sealed container which will cause them to spoil)
  8. Use as desired
3.5.3208

 

Share this:

  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Baking, Dairy Free, Gluten Free, Main Ingredients, Nut Free, Nuts / Seeds, Paleo, Recipes, Special Diets, Vegan, Vegetarian

« Carrot Parsnip and Ginger Cake
Beetroot Miso and White Chocolate Balls »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Ricciarelli – Italian Almond Biscuits

Veggie Patties

Indian Style Yoghurt Dipping Sauce and / or Dressing

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Follow Us on Instagram

Instagram did not return a 200.

Follow Me!

Copyright The Passionate Pantry © 2021

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.