Description
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
Scale
- 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
- Roughly chop the walnuts. (You can use a food processor)
- Heat a skillet over medium heat. Toast the walnuts and pumpkin seeds dry (no oil) for 2–3 minutes.
- Add the panko breadcrumbs and spices and toast for another 3 minutes, stirring constantly.
- Stir in the maple syrup until everything is evenly coated.
- Spread out on a baking sheet or large plate to cool completely.
- Once cooled, transfer to an airtight container.
- 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.