The crunchy seeds in soy sauce are a tasty snack or can be used to dress salads and add a crunchy, flavorful note. Any variety of seeds can be used, from pumpkin, sunflower, flax, chia, and poppy seeds. Just let them soften for an hour at room temperature or up to 12 hours stored in the refrigerator. For celiacs, you can use gluten-free soy sauce, the Tamari. After cooling, they keep for a month in a cool, dry place but not in the refrigerator, otherwise they will lose their crunchiness due to humidity. Instead of the oven, you can also use the air fryer. If you like these dressings, also try the savory muesli.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz mixed seeds
- 3 tbsps soy sauce
Tools
- 1 Bowl
- 1 Baking tray
- 1 Parchment paper
Steps
Combine the seeds in a bowl.
Pour in the soy sauce and mix well.
Let rest for at least an hour.
Arrange the seeds on a baking tray lined with parchment paper.
Alternatively, line the air fryer basket with the appropriate parchment paper.
Let dry in a fan oven at 356°F for 20 minutes. Likewise in the air fryer.
Remove from the oven and let cool before transferring to a container.
Tips
They keep for up to a month in a cool, dry place.
Any type of seeds can be used, flax, pumpkin, sunflower….
For the air fryer, 356°F for 20 minutes.
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