Makes nearly 1 ½ cups
If there is a seed you don’t like
leave out and replace with one of the other seeds, or a nut. I have made this
child friendly and have used a subtle taste of the cumin and coriander, if you
like a stronger taste increase to 1 ½ tbsp. of the spices
Use this as a crumb for fish or
chicken, a crust, part of your dip/olive oil such as vege sticks dipped in
olive oil then dipped into the dukkah. Mix it through mayonnaise or yoghurt for
a dip
Ingredients
¼ cup each of sesame, flaxseeds, pumpkin seeds, sunflower
seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp Himalayan rock salt
Method
In a small pan dry toast the
spices until fragrant, about 2 minutes stirring to avoid burning. In a spice
grinder or small food processor add the spices along with the rock salt and
peppercorns and flaxseeds and blitz until reasonably fine. In the same pan, dry
toast your sunflower, pumpkin and sesame seeds until toasted and golden,
stirring. Add to your spice mix and pulse everything a few times until mostly
fine. Put in a container and leave to cool. Then store in a cool dark place.
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