Ten Seed Toppings That Finish a Plate in Ten Seconds

You do not need a recipe to cook well with seeds. Sometimes a simple sprinkle at the end is all it takes to add crunch, flavour and a bit of colour. Here are ten toppings you can make in a minute, with ideas for what to put them on.

Why toppings work

Many everyday meals are soft: soup, oatmeal, scrambled eggs, mashed vegetables, yoghurt. Seeds give contrast in texture, and toasted seeds add a warm, nutty aroma. A tablespoon is usually enough. Because seeds are rich in fat, they carry flavour well, and a little goes a long way.

Sweet toppings

1. Cinnamon pumpkin seeds. Toast pumpkin seeds in a dry pan, then toss with cinnamon and a little brown sugar. Great on yoghurt, porridge and baked apples.

2. Chia and coconut crunch. Mix chia, shredded coconut and a pinch of salt. Scatter over fruit bowls and smoothie bowls.

3. Hemp and honey. Stir hemp seeds into a spoonful of honey and spoon over pancakes or toast with ricotta.

4. Cocoa sunflower seeds. Coat toasted sunflower seeds in cocoa powder and maple syrup, bake for ten minutes at 150 C. Eat on ice cream or on a bowl of oats.

Savoury toppings

5. Everything mix. Combine sesame, poppy seeds, dried onion, garlic flakes and salt. Use it on avocado toast, eggs and cream cheese.

6. Spiced pumpkin seeds. Toss with smoked paprika, cumin and a pinch of salt. Lovely over soup, roast squash and rice bowls.

7. Sesame and nori. Mix toasted sesame seeds with crumbled nori and a little salt. Sprinkle on rice, noodles and steamed vegetables.

8. Dukkah-style mix. Roughly crush toasted sesame, coriander seeds, cumin seeds and sunflower seeds with salt. Dip bread in olive oil, then into the mix.

9. Lemon sunflower sprinkle. Chop toasted sunflower seeds with lemon zest and flaky salt. Wonderful on green salads, grilled fish and pasta.

10. Seeded breadcrumb. Fry breadcrumbs in oil, then stir in sesame and sunflower seeds. Use it on pasta, gratins and roasted cauliflower.

Make a jar

Choose two or three favourites and make a jar of each, using 1/2 cup of toasted seeds and your seasonings. Store them in airtight jars in a cool cupboard for up to two weeks. Label each jar so you remember what is inside. This habit alone makes weeknight cooking feel much less like a chore.

Keep it balanced

Seeds are a topping, not a whole meal. Stick with one to two tablespoons per serving, especially if you are watching calories or sodium. Go easy on salt in seasoned mixes, because it adds up quickly.

A quick safety check

Sesame, mustard and sunflower seeds are among the foods that can cause allergic reactions. If you serve guests, ask about allergies and keep seed mixes labelled. People with kidney disease, those on blood thinners, and anyone who is pregnant should check with their doctor before eating seeds in large amounts. For everyday garnishing, though, a spoonful is usually considered a modest portion.

This article is general information, not medical advice.