- 4 EL Sonnenblumenkerne
- 4 EL Kürbiskerne
- 2 EL Pinienkerne
- 2 EL Buchweizen
- 2 EL Sesam
- 1 TL Knoblauch*
Alle Zutaten, außer dem Knoblauch, in einer Pfanne bei mittlerer Hitze leicht goldbraun anrösten. Dabei regelmäßig rühren, damit die Kerne nicht anbrennen.
Wenn der Kerne-Mix eine schöne Farbe bekommen hat (nach ca. 5 Minuten), noch den Knoblauch hinzufügen. Die Pfanne vom Herd nehmen und die Salatkerne abkühlen lassen.
Fülle deine Salatkerne am besten in ein wiederverschließbares Glas.
So gelagert halten sie mindestens einen Monat. Bei uns werden sie allerdings nie so alt. 😋
I’m assuming that your answer may be YES, after all, you’re reading this post now. 😉
First, my homemade seed mix tastes worlds better than the store-bought ones.
This leads us to reason #2: My hubby didn’t like seed mixes very much and used to eat around it more than actually eating the little seeds. But that’s history, guys! The self-mixed seeds taste so good that he usually adds an extra sprinkle to his salads now. 🙌
And reason #3: No salt! (Store-bought mixes more often than not contain salt.) But this is not necessary here, the seeds taste so damn delicious. There are countless spices that you can use to spice up your seeds; herbs, curry, garam masala or you do it like me and add garlic powder. 💚
Pumpkin seeds contain a lot of Vitamin A, E & Magnesium. Sunflower seeds score with B vitamins & iron. Sesame is a super calcium source (740 mg | 100 g) and also contains iron, zinc & selenium that keep your immune system fit. Buckwheat is very rich in protein and the silica contained makes beautiful skin and hair. Pine nuts provide you with valuable omega-3 fatty acids & phosphorus (605 mg | 100 g) for a healthy cell build-up.
Happy sprinkling & enjoy! XO, Romy
- 4 Tbsp sunflower seeds
- 4 Tbsp pumpkin seeds
- 2 Tbsp pine nuts
- 2 Tbsp buckwheat
- 2 Tbsp sesame seeds
- 1 tsp garlic powder
Roast all ingredients, except the garlic, in a dry pan over medium heat until they turn a golden brown. Stir regularly so that the seeds won't burn.
If the kernel mix has got a nice color (after about 5 minutes), add the garlic. Remove the pan from the heat and let the seed mix cool down.
Fill your cooled mix in a resealable glass.
Stored like that they keep fresh for at least a month. But they never get that old with us. 😋