Seaweed dukkah

Written By Natalie Kalinova
 

Ingredients

  • 170g Sesame| white

  • 150g Australian almond meal

  • 100g coconut

  • 50g coriander seeds

  • 40g dried kelp

  • 40g cumin

  • 25g caraway seeds

  • 5g pepper corns

  • 2 g cinnamon

  • 10g Seaweedery Kelpsalt flakes

Method

  • Set your oven to 200 degree

  • Place all seeds and nuts in separate trays to roast for 10 minutes or until golden brown

  • Place all spices in separate ramekins & roast until fragrant and lightly toasted, cool

  • Grind all spices, mix through nut and seeds,salt

  • Store in airtight gar, serve as you wish

 
Natalie Kalinova
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