Pumpkin Seed Crumble, perfect for topping roasted root vegetables! Recipe Below👇2 TBS Coconut Oil1 Cup Pumpkin Seeds2 TBS Fennel Seeds2 TBS Coriander Seeds.5 TBS Red Chili FlakePinch of Kosher SaltProcedure:Melt the coconut butter in a pan and toast the pumpkin seeds, fennel seeds, coriander seeds and red chili flake until they become fragrant and start to brown. Season with a pinch of salt then use a mortar & Pestle or throw in a food processor to chop down. Sprinkle this on roasted root vegetables with some creamy cheeses!
