I love these salty crunchy seeds and nuts to top my morning oats, plant-based yoghurt, on a bowl of soup or even as a little snack. It adds a satisfying bite to your meal and is full of proteins.
A friend of mine gave me this inspiration, but I tried out different combos since then. You can use whatever you have in stock. In this batch I used some hazelnuts, almonds, sunflower seeds, poppyseed, black and white sesame seeds and coconut flakes. They contain a lot of calcium and magnesium, so very good to have every day.
Put it in a pan to roast. When the seeds start to turn brownish, add a bit of shoyu and maple syrup.
Turn of the heat and stir thoroughly. Let it cool off and keep in an airtight jar.
Let me know which combination you came up with!