Ellie Krieger gives fair warning in her latest cookbook that this topping is addictive. Don’t even think about second guessing her because she’s totally right! I can guarantee that my jar will be empty tomorrow because I want to eat it by the heaping spoonful and top it on EVERTHING. Yogurt, pancakes, rice pudding, fruit, ice cream, my toothbrush!! Here I come!
It reminds me of the Honey Nut Squares I made, but with a lot less fuss! It takes less than 10 minutes to make this sticky crunchy gooey treat. The toasted sesames are quite fun too! There’s a subtle halvah taste to it. I think you’ll like it!
Start by gathering the nuts!
In a pan, toast your pepitas & sliced almonds first. It takes a minute!
Toss in the sunflower seeds and toast for a minute.
Add a tablespoon of sesame seeds in the pan to get them toasty! Put the lid on and shake for 30 seconds.
Toss the toasted nuts in a bowl with the wheat germ!
Add maple syrup and stir.
You have this sticky mess of a treat!
Let the mixture cool before you put it in a tightly sealed jar. You can eat some while you wait!
I immediately tossed some of the topping in a bowl of plain yogurt. The maple syrup in the nuts added just the right amount of sweetness to my yogurt! No need for honey!
(recipe from So Easy, by Ellie Krieger)
- 1/4 cup sliced almonds
- 1/4 cup hulled (green) pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds (preferably unhulled)
- 1/4 cup toasted wheat germ
- 1/4 cup real maple syrup, plus more for serving
- Pinch salt
In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.