PREP: 10 minutes (plus cooling time) | YIELD: Makes ¾ cup
Adapted from The Sioux Chef’s Indigenous Kitchen by Sean Sherman
Chef Sean Sherman’s model for eating celebrates “hyper-local, ultra-seasonal, Ueber-healthy” ingredients. Sherman is an Oglala Lakota chef and founder of The Sioux Chef indigenous culinary enterprise, whose mission is to advocate for food justice and promote indigenous food systems.
1 cup combination of Raw sunflower seeds, Pepitas and piñon (pignoli) nuts
⅓ cup Maple or honey sugar*
¼ teaspoon Cayenne powder (optional)
Pinch of Sea salt
In a large, nonstick skillet, toast the seeds over medium-high heat until they have a nutty aroma, about 3 minutes.
Stir in the maple sugar, cayenne and salt, stirring constantly, until melted and the kernels are nicely coated.
Transfer to parchment paper to cool.
*Dark brown sugar may be used in place of the maple sugar.
For a savory seed mix, add 1 Tablespoon of ground rosemary to the skillet mixture.