Do you ever think you had a weird childhood? I can’t be the only one can I? Please, someone???!! Most children were allowed to go to the shop and choose crisps or sweets, we would go to the local health food store and buy huge packets of sunflower seeds to take home and be lovingly roasted by our mother. Don’t get me wrong I loved them, still do but I felt like a bit of a weirdo at the time with a jar of roasted seeds on my desk rather than one of pick and mix.
We were allowed sweets but more so from Germany when we went on holiday to visit family.
The sunflower seed shop of choice was the lovely Holland and Barrett, if I didn’t want sunflower seeds I was allowed Bombay mix, yoghurt covered peanuts, or those oriental spice crackers. We must have been ahead of our time back in the 80s and 90s as kids as it’s reet trendy to be sprinkling seeds all over your yoghurt or salad.
I know this will sound a bit pretentious but my kids would way prefer a bowl of greek yoghurt, blueberries and seeds over a muller corner.
We have seeds LOTS, they are so lush to snack on and very quick to make
Preheat oven to 200 degrees
350g seeds of your choice
1 tablespoon Ras El Hanout
Place all ingredients in a bowl and schmush together ( yes that is a culinary term)
Then lay all your seeds on a baking tray making sure they are all spread evenly.
Bake in the oven for around 8-10 mins but don’t take my word for it as all ovens are different! Don’t be too far away as they “turn” very quickly and go from golden to burnt in the blink of an eye!
They need to be a nice golden colour.
Wait til cool and scoff as and when!