This grainy mustard is a rustic-looking blend of partially ground soaked seeds.
This makes a crisp crust with the complex flavours of whole grains and seeds.
Toasting the oats and coconut adds a tasty twist to fruit-and-seed bars.
Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
Bialys are traditional Jewish onion and poppy seed buns, which originated in Bialystock, Poland.
Pomegranate seeds and a little bubbly make this a festive option for entertaining. To make an extra-special garnish, add a few pomegranate seeds to each well of an ice cube tray and top them up with water. Freeze and then serve alongside the sparklers.
Pepitas, or green pumpkin seeds, add a crunch to the nutty flavour of wild rice.
This is a cookie to satisfy anyone. The raw pumpkin seeds are also known as pepitas.
Sweet, yes — but seeds, dried fruit and nuts rev up the food value in these tasty squares.
Enjoy this earthy bread packed with flaxseeds, pepitas and caraway seeds with some butter or our gravlax.
