I love these salty crunchy seeds and nuts to top my morning oats, plant-based yoghurt, on a bowl of soup or even as a little snack. It adds a satisfying bite to your meal and is full of proteins.
A friend of mine gave me this inspiration, but I tried out different combos since then. You can use whatever you have in stock. In this batch I used some hazelnuts, almonds, sunflower seeds, poppyseed, black and white sesame seeds and coconut flakes. They contain a lot of calcium and magnesium, so very good to have every day.
Put it in a pan to roast. When the seeds start to turn brownish, add a bit of shoyu and maple syrup.
Turn of the heat and stir thoroughly. Let it cool off and keep in an airtight jar.