Tamari Seeds

img

By Darren Purchese

When these simple ingredients are combined, something magical happens. As the mixture cooks, the seeds toast and release their oils, creating an irresistible aroma. The tamari penetrates the seeds, infusing them with its savoury notes and enhancing their natural flavours. Tamari adds a delightful umami taste and a touch of saltiness, perfectly balancing the nutty flavours of the seeds, making a delicious little snack or a fab topping for salads, poached eggs or anything that can benefit from a savoury crunch.

Photography by Cath Claringbold.

Time

0

hour

10

minutes

Degree of Difficulty

Easy

Save

0

Portions

10
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

INGREDIENTS

100g pepitas (pumpkin seeds)
100g sunflower seeds
40g hemp seeds
40g sesame seeds
40 ml tamari
1

Combine the seeds in a large non-stick frying pan and place over a medium heat. Stir or shake the seeds to toast them evenly. Keep them moving until they are golden brown but not burnt. Remove the pan from the heat and add the tamari. Stir the mix well to ensure the seeds are evenly coated with the tamari and then leave the pan and seeds to cool.

 

2

Once cool, give the seeds a quick stir, to break up any clumps that may have formed and then store in an airtight container. If stored correctly these seeds will keep well for 1-2 months.

 

1
0 hours 0 minutes

Combine the seeds in a large non-stick frying pan and place over a medium heat. Stir or shake the seeds to toast them evenly. Keep them moving until they are golden brown but not burnt. Remove the pan from the heat and add the tamari. Stir the mix well to ensure the seeds are evenly coated with the tamari and then leave the pan and seeds to cool.

2
0 hours 0 minutes

Once cool, give the seeds a quick stir, to break up any clumps that may have formed and then store in an airtight container. If stored correctly these seeds will keep well for 1-2 months.