Almond & Pumpkin Seed Dukkah

If you hadn't already realised by now, we love a good spice blend. But when a spice blend also contains nuts/seeds and can be eaten as a snack? That's when our taste buds really get excited. Welcome to Dukkah .... probably one of the tastiest mixes you can have in your kitchen cupboards. And it's really nutritious it's an all round winner!

Originating from Egypt, this spice/nut mix has become really popular around the world as a delicious topping, seasoning and just a general kitchen superstar. The word 'dukka' (or duqqa) means 'to pound', and you quite literally just pound your ingredients together to form a dry, crunchy mixture. 

Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah

Traditionally, dukkah was served as a snack with fresh bread and olive oil. Simple but delicious! But it's an incredibly versatile mix - sprinkle it on top of vegetables to form a crispy coating, use it on top of soups, salads, stews, pasta or whatever meal needs some extra flavour. The possibilities are pretty endless.  I've even eaten it with a spoon as a pre-dinner snack! 

In many classic Dukkah recipes, they use hazelnuts & sesame seeds as the base of the mix. We've used almonds in our version as we always have them in the cupboard, but it would be equally delicious with brasil nuts, walnuts or hazelnuts. We've also used pumpkin seeds as they're our favourite and are an amazing source of zinc and plant protein. 

Almond & Pumpkin Seed Dukkah

Ingredients (Makes 1 medium jar)
1/2 cup of Almonds
1/2 cup of Pumpkin Seeds
2 & 1/2 tablespoons of cumin seeds
2 & 1/2 tablespoons of coriander seeds
1/2 tablespoon of black pepper corns
1/2 teaspoon of good quality salt

We dry roast our seeds and nuts separately in a heavy bottom pan so they cook evenly.
1. First toast the almonds, then pumpkin seeds, stirring well until they are nicely browned. Set aside.
2. Then toast the coriander, cumin and black pepper until they are fragrant.
3. Let everything cool, then mix with the salt and grind up in either a pestle and mortar or with a spice/coffee grinder. Its nice to leave some of the seeds and nuts chunky so you get some good texture (see below).
4.Store in an air-tight jar. Keeps well for 2-3 months. 

Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah

If you enjoyed this recipe, please share it below! <3

Spelt & Almond Dark Chocolate Cookies (Vegan)

Sometimes in life we all just need a good, classic, crunchy cookie. Preferably fresh out the oven with a spicy glass of chai (please!), but any time is good for us. These particular cookies are one of those rainy day creations that ended up being eaten a lot quicker than we'd like to admit.. but they're full of goodness, have no refined sugars and are wheat free, so our gluttony is basically justified! 

Spelt & Almond Dark Chocolate Cookies - SO WE GO
Spelt & Almond Dark Chocolate Cookies - SO WE GO

A word on Spelt
We don't eat wheat, so Spelt flour is a huge staple in our kitchen. From making chapatis, to soda bread to healthy sweet treats, it is such an easy flour to work with and just feels so much better for us than traditional flour. With low levels of gluten and high amounts of protein, Spelt is a lot easier to digest than normal flour and has a nutty taste that works so well in baking! If you feel sluggish, bloated and low on energy after eating wheat products then we'd really recommend switching to spelt flour and giving up wheat or gluten for a while to see the effects. We also really love buckwheat flour and would recommend that too! 

Spelt & Almond Dark Chocolate Cookies

1 cup spelt flour (we used wholemeal from dovesfarm)
1/2 cup ground almonds
1/2 teaspoon baking soda
generous pinch of salt 
1 teaspoon cinnamon

1/3 cup coconut oil 
1/4 cup pure maple syrup/honey 
2 teaspoons vanilla extract 
a generous amount of chopped nuts (we chose brazil & almonds, but any would work well!)
2/3 cup of 70% dark chocolate broken into chunks

1. Pre heat the oven to 180C and line a backing tray with parchment paper for later. 
2.Mix the dry ingredients in a medium bowl until combined. 
3. In a larger bowl, mix together the coconut oil, maple syrup and vanilla extract until well combined. Make sure your coconut oil is melted before beginning this process!
4. Gradually add the dry mixture from step 2 into the wet mixture and mix well. Once combined, fold in your chocolate chunks and chopped nuts.
5. Scoop a heaped tablespoon of the mixture onto the baking tray and pat into cookies. Try to get an even distribution of dark chocolate/nuts in each cookie if you can! The mixture should make about 15 cookies. 
6. Bake the cookies for about 12 minutes until they become golden brown and firm to touch. Let them cool before eating them all! 

Spelt & Almond Dark Chocolate Cookies - SO WE GO

We hope you enjoyed our rainy day cookies.... let us know what you think below and tell us your favourite cookie occasion!