Dukkah (nut-free version)

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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INGREDIENTS

 

1/2 cup sunflower seeds

1/3 cup pumpkin seeds

2 tbs sesame seeds

1 tsp coriander seeds

1 tsp cumin seeds

1/4 tsp peppercorns

1 tsp salt

 

DIRECTIONS

I. preheat a skillet and place the sunflower seeds and pumpkin seeds and toast until lightly browned and fragrant. stir occasionally to prevent them from burning

II. add in the sesame seeds, coriander, cumin, and peppercorns and toast until fragrant

III. place the mixture into a food processor and pulse until the texture of breadcrumbs

IV. stir in sauce and store in a jar for up to a month


servings: one pint

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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