100 g | crushed macadamias |
200 g | organic hemp seed |
50 g | sesame seed |
1 tsp | smoked paprika |
2 tsp | sumac |
1 tsp | dried crushed lemon myrtle |
1/4 tsp | white pepper |
Salt to taste |
Toast macadamias, hemp seed and sesame seed in a pan until golden or until smell resembles nutty popcorn. Transfer to stainless steel bowl with a touch of oil of your choice (we use coconut oil). Whilst hot, add all spices and toss until evenly coating nut and seed. Allow to cool completely before serving. Serving suggestion: Dip bread in hemp oil then dip in dukkah. Enjoy!