Salads, meats, fish, avocados on toast…these sprinkle blends really do work with just about everything. Let your imagination go wild!
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Servings 1.5
Course Condiment
Preference Dairy Free, Vegan
Perfect for Quick and Easy
Skill level Easy
Ingredients
Rosemary and garlic sprinkles
4sprigsfresh rosemaryleaves only
4clovesgarlicfinely chopped
2tspsalt flakes
1tspfennel seeds
1/2cupraw macadamiascoarsely chopped
2tspmacadamia oil
Soy and fresh ginger sprinkles
1cupraw macadamiascoarsely chopped
5cmpiece of gingerpeeled, grated
2tspmacadamia oil
1tbspsoy sauce
1/4cuppumpkin seeds
1/4cupsunflower seeds
1tbspsesame seeds
1tspSzechuan or pink peppercornscrushed
Dry roasted kale, garlic and chilli sprinkles
4-5kale leavesflat or curly
2tspmacadamia oil
1tbspmacadamia oilextra
1/2tspsalt
4clovesgarlicchopped
2red chillieschopped, leaving seeds if you prefer a hotter mix
zest of 1 lemonfinely grated
1/2cupraw macadamiascoarsely chopped
Instructions
Rosemary and garlic sprinkles
Preheat oven to 180°C. Place all ingredients in a bowl and stir to coat with the oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.
Soy and fresh ginger sprinkles
Preheat oven to 180°C. Combine all ingredients in a bowl and toss to coat with the oil and soy sauce. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.
Dry roasted kale, garlic and chilli sprinkles
Preheat oven to 180°C. Remove stalks from the kale leaves and tear into 5-6cm pieces. Place in a bowl and pour over 2 teaspoons of oil and salt. Using your hands, toss to coat the torn leaves. Place on a baking tray and bake for 5-10 minutes, watching very closely until the leaves are crisp. Be careful not to burn them but do not take them out if still soft. Remove from the baking tray and set aside in a bowl.
Place the remaining ingredients in a bowl and toss to coat with the extra oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray.
Add the mixture to the kale leaves. Use your hands to crush the kale leaves together with the mixture until well combined.