not every seed cycling recipe needs to be a full meal. these three snacks are designed to be prepared ahead and kept on hand for whenever hunger strikes between breakfast and dinner.
roasted spiced seed mix
- 3 tbsp pumpkin seeds
- 3 tbsp sunflower seeds
- 1 tsp olive oil
- 1/2 tsp paprika
- pinch of salt
- preheat the oven to 180°c.
- toss the seeds with the olive oil, paprika and salt.
- spread over a baking tray and roast for 8 to 10 minutes, stirring halfway, until lightly golden.
- leave to cool completely before storing in an airtight jar.
seeded oatcakes
- 100g oats, blended into a rough flour
- 2 tbsp ground flaxseed
- 2 tbsp ground pumpkin seeds
- 2 tbsp olive oil
- 3 to 4 tbsp warm water
- pinch of salt
- preheat the oven to 180°c and line a baking tray with baking paper.
- mix the oat flour, ground seeds and salt together, then stir in the olive oil and enough warm water to form a firm dough.
- roll out thinly between two sheets of baking paper and cut into rounds or squares.
- bake for 15 to 18 minutes, until firm and lightly golden.
- cool completely before storing in an airtight container.
simple trail mix
an option with no cooking at all that takes only a couple of minutes to put together.
- 3 tbsp mixed nuts
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 2 tbsp dried fruit, such as raisins or chopped apricots
- simply combine all the ingredients in a bowl or jar.
- portion into small bags or containers so they're easy to grab when you're out.
having a batch of seeded snacks ready in the cupboard makes it far easier to stick with seed cycling day to day, rather than relying on remembering to add seeds to a meal. between the fibre in oats and seeds, and the healthy fats and minerals in pumpkin, sunflower, flaxseed and sesame seeds, these snacks are a genuinely useful way to bridge the gap between meals.