Here’s one of the very first posts I wrote, one of the very first recipes and bad pictures when I first started Eat Allergy safe back in 2014. This post got deleted somehow when I completely revamped the website but I had a backup on my hard drive so I’ve...read more
I’ve had many people over the last few years about where they can find nut free seeds that don’t have a nut warning. Although it seems to me the vast majority of seeds you can buy in supermarkets have a warning label on them. What a pain!
However, it doesn’t have to be! Autumn is on it’s way and that means pumpkins and butternut squashes. So I thought, why not roast your own seeds, then you can guarantee they are free from nuts, peanuts and cross-contamination!
This recipe is sooooooo easy and take about 15 minutes from start to finish! Make a batch in advance and store them in an airtight container for later.
Nut Free Roasted Seeds
- Seeds from 1 Pumpkin and or 1 Butternut Squash
- Separate the seeds from the flesh.
- Heat a frying pan on a high heat until piping hot.
- Add your seeds to the frying pan. Fry on a high heat until they have puffed up and dried out, approximately 10 minutes. Stir the seeds every couple of minutes while they are frying.
- Leave to cool on a plate and then they are ready.
Use them in nut free muesli, grind them up as a replacement for nuts in pesto, mix with dried fruit and eat them as a snack.
For more flavours, why not try adding some crushed dried chilli, ground cumin and smoked paprika to your seeds for a fiery snack.
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