Pan Fried Mixed Seeds - The Fermented Foody

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Pan Fried Mixed Seeds

Do you keep pan or oven roasted seeds ready for use? I find them so useful!

I often dry pan roast them, but it’s fun to play with recipes.

Here’s my latest batch, using a little oil and some spice. It’s not sweet, because of the volume of seeds, therefore they can be used in both savoury and sweet recipes. If you’d like a sweeter version, you could make two ‘half’ batches – one to the recipe below and one with added cinnamon.

Pan Fried Mixed Seeds

Gather Your Goodies

  • 2 Cups Sunflower Seeds
  • 2 Cups Pumpkin Seeds
  • 1 Cup Sesame Seeds
  • 2 Tablespoons Coconut Oil
  • 2 Teaspoons Cinnamon

It’s Action Time!

Melt the coconut oil in a large pan.  Add the cinnamon and stir in thoroughly.

Add all your seeds to the pan and slowly cook them on a low heat so they don’t burn. Keep an eye while you stir and turn them, ensuring the seeds cook evenly.

When the seeds have coloured nicely (you’ll know when the pumpkin seeds are ready – they make a popping sound when they become crunchy and jump out of the pan!) remove from the heat and allow to cool.

If you’d like to remove any excess oil, leave them to dry on kitchen paper in a wide bowl.

Once they reach room temperature, move them to an air-tight glass jar.

Ooh, Really?!

I use a huge risotto pan to make a batch this size. Halve or divide the ingredient list by 4 and make a smaller batch if you don’t have a big enough pan.

  • Scatter over salads
  • Add to yoghurt and fruit
  • Sprinkle over gluten free porridge
  • Top an ice cream with a spoonful of these lovelies

They’re so useful!

Look out for the next post. I’ll be sharing a hummus using some of this batch!

See you sooooon,

Toasted Seeds


About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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