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Have you ever wondered what to do with that package of seeds you found in the back of the cupboard? It's almost like we've been ignoring this ingredient for so long. For years, your grandmother’s nuskhas or remedies have included these tiny seeds in their recipes for savoury and festive sweet dishes from India. But seeds have only recently become more prevalent in culinary preparations. Seeds can add flavour and crunch to anything from morning foods to salads, desserts, and yoghurt since they are packed with protein, healthy fats, dietary fiber, vitamins, and minerals. These pantry essentials are simple to sprinkle and a versatile complement to both savoury and sweet recipes. Discover the most effective use for each variety in the following paragraphs, from flaxseed to wholesome sunflower seed treats.
Flaxseeds
In vegan baking, ground flaxseed can be used in place of eggs by combining 1 tablespoon with 3 tablespoons of water. You may use this to make vegan cakes and pastries with the same consistency as an egg. Try making light vegan banana and oat muffins, which are great for breakfast on-the-go or packing in lunches. In a lovely nectarine and basil galette for a straightforward summer dessert, the same technique can be used to make vegan pastry.
Pumpkin seeds
Do not discard the seeds the next time you prepare a pumpkin dish! For a quick on-the-go snack, rinse the pumpkin seeds, roast them, and sprinkle with cumin and paprika. One can top toast with roasted butternut squash and rocket for a vegetarian breakfast or light lunch,or add a handful of pumpkin seeds to seed and grain for crunch.
Sunflower seeds
Sunflowers produce large seeds that can be used in both sweet and savoury recipes to provide crunch. To make mocha granola a special breakfast treat, add a spoonful. For a nutritious dip or simple spaghetti sauce, try making a pesto with broccoli, lemon, and sunflower seeds instead of nuts.
Chia seeds
Chia seeds have a mild flavour, expand in size, and take on a gel-like consistency when combined with any liquid. Try them in creamy vanilla and raspberry chia pudding for a nutritious breakfast. This helps them act as a natural thickener.
Sesame seeds
In Thai and Asian cuisine, sesame seeds are frequently used. They can be used as sticky marinades, sprinkled over stir-fries, or toasted and mixed with rice. For an energy boost in the afternoon, roll into protein bites. Alternatively, bake carrot and mixed seed crispbreads, which are packed with different types of seeds, for a savoury snack.
Watermelon seeds
Most people probably overlook these seeds the most. Don't discard them the next time. Magnesium and iron are abundant in the seeds of watermelon. Additionally, the seeds' protein and amino acid content helps to strengthen hair. They also function as a high-protein, low-calorie snack. Salt and olive oil or cinnamon and sugar can be used when baking them.
Jackfruit seeds
Since jackfruit seeds contain antinutrients, they shouldn't be consumed raw. One or both most common preparation techniques is boiling or roasting. Jackfruit seeds can be boiled for 20 to 30 minutes in a big saucepan of water. Drain the pot once the seeds are ready, then let them cool and dry. Jackfruit seeds can also be roasted by arranging them flat on a skillet or simply bake them until golden and toasty. To give meals more flavour and a crunchier texture, use jackfruit seeds, have it similar to mashed potatoes or cook it like bharta.
