Super Seed Sprinkle

Super Seeds Sprinkle 2 One of the new goodies we're growing in the garden this year is Flax Seed.  I'm not even sure how my sweet Daddy-o was in the know about how totally uber-healthy and fashionable it is to eat Flax Seeds, but Jer-Bear is full of surprises!  Lucky for all of us, he added them into the garden mix this year!

Flax is the kind of thing that makes me feel like a good Mama... I sneak ground flax into tomato sauces (even though my husband looks at me suspiciously when he eats it) and baked goods and whatever I can think of when I'm thinking of it.  But just eating them plain, as seeds?  Hmmm. That was new to me!

Super Seed Sprinkle 3

So, we were pretty excited here at the Cabin when my mom produced this awesome recipe from Bon Appetit (she's fancy like that).  Not only does it highlight Flax seeds, but it's an uber-boost, with Sesame, Fennel, Chia and Pumpkin seeds, with a sprinkle of maple syrup.


Super Seed Close Up

It is SO GOOD that we were sort of abashed when we remembered it's a "sprinkle" - i.e., sprinkle it on your yogurt or over your grilled vegetables or on your morning cereal - NOT a granola bite snack that you should continuously munch on.  Hahahhaaa.  (I'm waiting to experience what happens when you overdose on this super seed mix.  More info soon.)

We're on batch #2, and we doubled it.  Oh boy, this is a good one!  Now, we just have to remember to pull this recipe out again come October and we are drowning in pumpkin seeds...

Super Seed Sprinkle
Author: The Cabin Garden, from Bon Appetit
Prep time:
Cook time:
Total time:
Serves: 8
A healthy-boost to yogurt, salads, rice dishes, vegetables... etc.!
  • 1/4 cup raw shelled pumpkin seeds
  • 2 Tbsp. sesame seeds
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. pure maple syrup
  • 2 Tbsp. chia seeds
  • Kosher salt
  • *the Bon Appetit recipe calls for adding 1/4 hemp seeds. We didn't have any so just skipped this and they tasted great!
  • *Instead of fennel, you could use aniseed, caraway or cumin seeds if you want
  1. Throw the pumpkin seeds into a dry skillet until golden, stirring often. Add the sesame and fennel seeds and do the same for another 2 minutes. Add the maple syrup and mix all together - about 1 minute.
  2. Remove it from the heat, and mix in the chia seeds. Then transfer to a parchment sheet to let cool. Season with salt if you want (we didn't think it needed it).
Calories: 100 Fat: 7 Fiber: 2