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Crunchy Seed Topping

seed sprinkle for salads and soups
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Upgrade your soups, salads & bowls with this easy savory crunch topping! Made with walnuts, pumpkin seeds & panko. Oil-free, vegan & ready in 10 minutes.

Ingredients

  • 1/3 cup walnuts (40 g)
  • 1/4 cup pumpkin seeds (40 g)
  • 1/2 cup panko breadcrumbs* (40 g)
  • ¼–½ tsp salt
  • ½ tsp sweet paprika
  • ⅛ tsp turmeric
  • ½ tbsp maple syrup

Instructions

  1. Roughly chop the walnuts. (You can use a food processor)
  2. Heat a skillet over medium heat. Toast the walnuts and pumpkin seeds dry (no oil) for 2–3 minutes.
  3. Add the panko breadcrumbs and spices and toast for another 3 minutes, stirring constantly.
  4. Stir in the maple syrup until everything is evenly coated.
  5. Spread out on a baking sheet or large plate to cool completely.
  6. Once cooled, transfer to an airtight container.
  7. Keeps at room temperature for about 10–14 days, or a little longer in the fridge.

Notes

*Use whole wheat breadcrumbs for a more wholesome version or choose a gluten-free variety, if you want this recipe to be gluten-free.

Find it online: https://www.veggiejam.com/english/crunchy-seed-topping-oil-free/