From our family kitchen
Dukkah spiced seed mix
Published
Makes 2–3 tbsp
Ingredients
- 25g hazelnuts
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp sesame seeds
- ½ tsp Himalayan salt
Method
Toast the hazelnuts and cumin and coriander seeds in a dry pan for 3 minutes. Place all the ingredients in a pestle and mortar and grind until crushed, but not too fine.
Tips and notes
The word dukkah means to crush or to pound in Egyptian, so is an apt name for this mix of toasted nuts and spices.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story