Transfer toasted seeds to a baking sheet or large plate and cool completely.
Not exact matches
Toast the pumpkin
seeds on medium heat in a dry pan with a little salt until they begin to pop, then
transfer them to a chopping board and chop coarsely.
Next, I
transferred the processed nuts into a large mixing bowl and added pumpkin
seeds, sunflower
seeds, pine nuts, and
toasted coconut flakes.
Transfer to a bowl, add sesame
seeds to skillet and
toast until brown and fragrant.
Transfer to serving dish and top with pomegranate
seeds,
toasted pecans, and a little extra shaved parmesan for garnish.
Meanwhile,
toast seeds in a small dry skillet over medium - high heat, tossing occasionally, until golden, about 5 minutes;
transfer to a plate.
Toast the delicate coconut flakes, sesame
seeds, and pistachios at 300 °F for 3 to 4 minutes, then
transfer immediately to a plate to prevent burning.
Sprouted flax
toast @silverhillsbakery Almond butter @justins Homemade blackberry chia jam - literally just heated about a cup of blackberries, a big squeeze of lemon and 2 TBS chia
seeds on the stove, mashed it and let it cool before
transferring into a jar for
toast, yogurt, smoothies, etc..
In a skillet,
toast the sesame, caraway and anise
seeds over moderate heat until fragrant, 2 minutes;
transfer to a plate and let cool.
Transfer the
toasted sesame
seeds to a large plate or tray and let them cool completely.
Use a slotted spoon to
transfer the egg to your bowl of noodles, then top with some
toasted sesame
seeds, and those reserved scallion greens.
Toast fennel
seeds in a dry small skillet over medium - low, tossing, until fragrant, about 2 minutes;
transfer to a small bowl.
Transfer to a small bowl, add 1/2 teaspoon
toasted sesame
seeds, and season with freshly ground black pepper.
Meanwhile,
toast pumpkin and sunflower
seeds in a small dry skillet over medium heat, tossing often, until pumpkin
seeds begin to pop and sunflower
seeds are golden brown, 5 — 8 minutes;
transfer to a plate and set aside.