Packed with Omega 6, B vitamins, vitamin E, iron, magnesium, potassium and selenium, these handy little snacks are perfect to keep hunger at bay. This vegan-friendly recipe can even be enjoyed with your baby during stage 2 of weaning!

Feel free to go to town with whatever spices you like or have on hand!

INGREDIENTS

100g pumpkin seeds
100g sunflower seeds
100g whole nuts (almonds, pecans etc)
1 tsp smoked paprika (we like the hot one)
salt to taste
1⁄4 tsp ground coriander
1⁄4 tsp ground cumin
chilli flakes, to taste
1-2 tbsp maple syrup
drizzle of olive oil

METHOD

1 Preheat the oven to 150°C/Gas 2.
2 Place all the nuts and seeds onto a non-stick tray, and roast for 10 minutes, stirring once.
3 Remove and add the spices, syrup and oil and stir to coat.
4 Roast for another 5-10 minutes until fragrant and toasted.
5 Cool before storing in a jar. They will keep well for 1-2 months.

MORE RECIPES

Are you looking for something tasty and nutritious to share with your budding foodie? Discover our baby weaning recipes, perfect for every occasion! Here at Babease, we know that you want your little one to experience the wide world of food! We’ve collected some of our favourite recipes for babies and created this handy resource to provide you with some new and exciting ideas.

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