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VEGAN, GLUTEN FREE SALAD SPRINKLE

Nut free, grain free, FODMAP friendly, vegan, gluten free
Prep Time5 mins
Cook Time10 mins
Total Time15 mins

Ingredients

  • 1/2 cup pepitas
  • 1/2 cup sunflower seeds
  • 1-2 tablespoons nutritional yeast
  • 1/2-1 tablespoon tamari
  • 2 tablespoons hemp seeds
  • 1 tablespoon flax seeds
  • 1 teaspoon spirulina
  • 1/2-1 sheet nori chopped finely (I fold it up and use scissors)
  • 1 tablespoon sesame seeds
  • 1 teaspoon coconut sugar

Instructions

METHOD

  • Dry toast the pepitas and sunflower seeds in a nonstick frypan over a medium heat. Once toasted to your liking, turn the heat off, and mix through the nutritional yeast. If you want it to be extra cheesy, add the second tablespoon.
  • Add the tamari while the frypan is still hot, and quickly stir to coat. The mix should become dry very quickly. Transfer to a bowl, and add the hemp seeds, flax seeds and spirulina. Mix to combine, and set aside.
  • Return the frypan to a medium heat, and add the sesame seeds and chopped nori. Allow them to toast for a couple of minutes, before adding the teaspoon of coconut sugar. This forms a quasi furikake. Once the sugar seizes up, transfer the mix into the large bowl, and stir in with the rest of the ingredients.
  • Keep in an airtight jar, and use within a week or so.