This post is going to be short and sweet, much like the recipe. We eat these all the time – they are great on salads or soup, in sandwiches, or just by the handful. Use whatever seeds you have – pumpkin, sesame, and sunflower is a good combination. Sometimes I add flaxseed too.
Super Seed Mix
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup flaxseed (optional)
1 – 2 tablespoons soy sauce or tamari, preferably low-sodium
Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit).
Mix the seeds in a bowl with the soy sauce / tamari – add just enough liquid to lightly coat the seeds.
Spread seeds on a baking tray lined with baking paper or lightly oiled to prevent sticking.
Bake for 15 – 20 minutes, stirring after ten minutes. You will know when they’re done – they will smell delicious!
Store in an airtight container.
Alternatively, they could be placed in a dehydrator at 40 degrees Celsius for about two hours. Then they will look more like the photo at the top of this post. Spot the difference? No? They look much the same but taste different. Less like the tamari/soy; more like themselves.
Sometimes I bake some of the seeds and throw in the rest raw – e.g., baked sesame and sunflower seeds, raw pumpkin and flaxseed. Sometimes I add whole flaxseed for the chewy texture; sometimes I add ground flaxseed to maximise absorption of the omega fatty acids. As I may have mentioned before, I like to shake it up a bit with my recipes. Do whatever works for you!
nibl on this 
