Tamari Toasted Seeds

October 18, 2019

These are extremely easy to make, cheap, nutritious and very, very more-ish.

Sprinkle them over salads, or any other savoury dish, or just eat them out of the jar...

There are no real quantities for this, and you can vary the seeds as you like. My preference is for almost equal quantities of sunflower seeds and sesame seeds, but pumpkin seeds would also work well if you enjoy them. Play around until you find the mix your family likes best. My rough quantities are as follows, and you can increase or decrease the amounts as you wish.


1Put the sunflower and sesame seed into a large, heavy based frying pan and toast over low to medium heat, turning regularly, until the seeds are a light golden brown (the sesame seeds will give you the best indication).

2Remove from the heat and immediately add the soy sauce and stir enthusiastically to blend it into the hot seeds.

3The mix will at this stage look wet and clumpy. Don’t panic. Give it a good stir, and come back every few minutes and stir it again. As the mix dries with the residual heat in the pan, the seeds will separate out into a nice, dry mixture.

4Store in an airtight glass jar (an old jam jar is excellent) and eat within a couple of weeks. This shouldn’t be difficult.


1 cup sunflower seeds

¾ cup sesame seeds

1 ½ Tbsp gluten-free soy sauce (you can usually buy the Lee Kum Kee one at most supermarkets now)

2019-10-18T14:19:03+00:00 0 Comments

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