Mole Crunch
Ingredients
- 2 tsp. cumin seeds
- 2 tsp. coriander seeds
- ¾ cup / 115g raw pumpkin seeds
- ⅓ cup / 45g cacao nibs
- ½ tsp. ground chipotle
- ¼ cup / 35g garlic flakes
- ¼ cup / 30g onion flakes
- ¼ cup / 35g flaky salt I used Maldon
Directions
- In a dry skillet over medium-high heat, toast cumin and coriander for about 2-3 mins or until fragrant. Remove from heat and let cool slightly. Pulse in a food processor to grind.
- In the same skillet, toast the pumpkin seeds until fragrant and beginning to puff. Remove from heat and let cool. Add them to the food processor and pulse again to chop.
- Add the remaining ingredients: cacao nibs, chipotle, garlic and onion flakes and salt. Pulse just a few times to incorporate, being careful not to over-process - you’re looking for something loose and still a bit chunky. Taste and adjust seasoning to suit you.
- Say thank you and enjoy. Store in an airtight glass jar at room temperature for up to two months.
Notes
Makes 1 heaping cup / 250ml
Use this topping on a bowl of steamed brown rice, sprinkled onto the slaw, on top of the Abundance Bowl, swirled into the bean dip, folded into the cornbread batter, or anywhere else you wish!
