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Seed and Nut Topper

Recipe by Tobie Puttock

  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 100g slivered almonds
  • 100g pine nuts
  • 100g cashews, slightly crushed
  1. Heat a large pan over medium heat, add the nuts and seeds and toast gently while stirring, being careful not to break any nuts until they are consistently golden in colour.
  2. Remove from the heat and allow to cool before storing in an airtight container or jar. Can be kept in a cool, dark pantry.

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