baking is a nice way to use up your seeds in bulk, especially if you want something ready to grab for a few days at a time. these recipes work equally well with either set of seeds, so swap them depending on your current phase.
seeded breakfast muffins
makes 10-12 muffins.
- 200g plain flour or wholemeal flour
- 1 tsp baking powder
- 2 ripe bananas, mashed
- 2 eggs
- 60ml olive oil or melted butter
- 3 tbsp ground seeds (flaxseed and pumpkin, or sesame and sunflower)
- 60g honey or brown sugar
- preheat the oven to 180°c and line a muffin tin with cases.
- mix the mashed banana, eggs, oil and honey together.
- fold in the flour, baking powder and ground seeds until just combined.
- divide between the muffin cases and bake for 18-20 minutes, until golden and a skewer comes out clean.
seeded oat flapjacks
makes about 12 bars.
- 200g rolled oats
- 100g butter or coconut oil
- 80g honey or golden syrup
- 3 tbsp ground sesame seeds
- 3 tbsp sunflower seeds
- preheat the oven to 160°c and line a small baking tin with baking paper.
- gently melt the butter and honey together in a pan.
- stir in the oats and seeds until well coated.
- press firmly into the tin and bake for 20-25 minutes, until golden at the edges.
- cool completely in the tin before slicing into bars.
seeded banana bread
- 3 ripe bananas, mashed
- 150g self-raising flour
- 2 eggs
- 60ml vegetable oil
- 60g brown sugar
- 3 tbsp ground flaxseed and pumpkin seeds
- preheat the oven to 180°c and line a loaf tin with baking paper.
- mix the mashed banana, eggs, oil and sugar together.
- fold in the flour and ground seeds.
- pour into the tin and bake for 45-50 minutes, until a skewer comes out clean.
- leave to cool before slicing.
baked goods made this way keep well in an airtight tin for several days, or can be frozen individually and defrosted as needed. ground flaxseed and pumpkin seeds add fibre and healthy fats, while ground sesame and sunflower seeds contribute calcium and vitamin e, making these easy additions to a weekly bake.