Spiced Pumpkin & Sunflower Seeds

"I'm starting my first whole30 on Jan 2nd. 30 days of wholesome real food without dairy, grains, légumes, sugars or sulphite. After the indulgences of December my body and mind need this."
-- @emma_lately

Recipe Intro From emma_lately

These toasty and spicy seeds by @emma_lately, are perfect as a Whole30 snack or as a wonderful topping on vegetables or soup for a magic crunch.

250g (1 ½ cups) mixed pumpkin & sunflower seeds
2 tsp olive oil
½ tsp ground cumin
½ tsp cayenne or chilli powder
½ tsp salt flakes
A few grinds of black pepper

Pre-heat oven to 180C/350F.

Toast the seeds on a large baking tray for 10-12 mins until golden brown. Tip into a bowl with the olive oil and stir until coated then add spice and seasoning. Allow to cool, and store in an airtight container.