- ½ Cup Sliced Almonds
- ½ Cup Raw Shelled Pumpkin Seeds
- ½ Cup Raw Sunflower Seeds
- 1 Tbsp Baklouti Chili Olive Oil
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Kosher Salt
- Freshly Ground Pepper; To Taste
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Stir together all ingredients in a large bowl. Spread into an even layer on the prepared baking sheet.
- Bake for 12-14 minutes; or until golden and fragrant. Let cool on a sheet for 10 minutes.
- Sprinkle over salads & enjoy!
- The topping can be stored in the fridge for up to one month.
Ready in 25 min
Make 1.5 Cups
