VEGAN, GLUTEN FREE SALAD SPRINKLE
Nut free, grain free, FODMAP friendly, vegan, gluten free
- 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
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.