Seedy Sprinkle

seed egg olive oil honey pepper sesame wheat/gluten-free dairy free #cook90 breakfast lunch dinner

Anna Stockwell

Makes 4 cups

Source

Ingredients

1 large egg white

2 Tbsp. extra-virgin olive oil

2 Tbsp. honey

1 Tbsp. Aleppo-style pepper (optional)

2 tsp. kosher salt

1 cup sunflower seeds

1/2 cup chia seeds

1/2 cup flaxseeds

1/2 cup raw sesame seeds

Method

Whisk egg white, oil, honey, pepper (if using), salt, and 1 Tbsp. water in a medium bowl to combine. Add sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat. Let sit until liquid is absorbed, about 30 minutes.

Preheat oven to 325°F. Spread seed mixture in an even layer on a rimmed baking sheet. Bake, stirring very gently after 10 minutes to encourage the mixture to form small clusters, until golden brown and crisp, 20–25 minutes. Let cool.

Do Ahead: Sprinkle can be made 2 weeks ahead. Store in an airtight container at room temperature.