This crunchy toppers recipe is perfect for adding flavour and texture to your soups, salads and pasta dishes. You can even personalize it with your favourite ingredients!

INGREDIENTS:

- 1 egg white

- ½ cup sunflower seeds

- ½ cup pumpkin seeds

- ½ cup almonds, roughly chopped

- 1 tsp. fleur de sel

- 1 tsp. cane sugar

- 1 tbsp. sunflower oil

- ½ tsp. smoked paprika

- ¼ cup pollen

- 3 tbsp. chia seeds

- ¼ cup hemp seeds

PREPARATION:

1. Preheat oven to 300°F.
2. In a bowl, whisk the egg white until foamy.
3. Add all ingredients (except pollen, chia seeds and hemp seeds) while stirring to evenly blend the spices.
4. Spread on a baking sheet lined with parchment paper.
5. Bake for 15 minutes, stirring three times. (The mixture must have dried, but must not be too dark in colour.)
6. Remove from oven, add pollen and chia seeds and hemp seeds.
7. Allow to cool completely and store in an airtight container at room temperature.

Can be refrigirated for up to three weeks.

For a vegan version, replace the egg white with 1 tsp. maple syrup and remove the pollen.

All nuts and seeds as well as spices can be replaced by ingredients you have on hand.

For a little tangy taste, add a few drops of lime juice.