I whipped up some of Gwyneth Paltrow’s seed mix from her new cookbook, My Father’s Daughter. She suggests it as a topping for oatmeal or stirred into pancake, muffin, or cookie batter to give them a healthy crunchy boost.
Makes enough to last a long time, but Paltrow says it will keep in the refrigerator for weeks. I liked it sprinkled on a salad, and as a topping for deviled eggs (made with vegenaise), but it may be good on ice cream too.
- 1 cup pumpkin seed; 1 cup sunflower seeds
- 2 cups each of almonds, goji berries, and flaxseed