How to Use Seeds: Recipes & Ideas
Seeds are a brilliant addition to any diet – tiny in size but packed with omega oils, fibre, protein, vitamins and minerals that support a healthy body and mind. From the earthy crunch of sesame and pumpkin seeds to the gentle nuttiness of sunflower and hemp, each variety brings its own flavour and nutritional benefits to the table.
Many people are used to sprinkling seeds over smoothies or trail mix, but there are so many more ways to enjoy them: ground into a paste, blended into a dressing, baked into biscuits, or even sprouted for a fresh, crunchy garnish. Below, we’ve gathered a selection of our favourite seed-based recipes, from sweet treats to savoury spreads, to help inspire your next dish.
These striking bite-sized biscuits combine black and white sesame seeds with ground cashews, honey and a hint of cardamom for a nutty, gluten-free treat. Ready in well under half an hour, they’re a fun way to use up both types of sesame seed and look wonderful on a tea tray.
These no-bake bars combine crunchy pumpkin seeds with chewy dates, smooth peanut butter and a layer of dark chocolate for a nutrient-dense snack that’s far more satisfying than anything from the supermarket aisle. Gluten-free and vegan-friendly, they’re perfect for curbing mid-afternoon cravings.
Dairy Free Mocha Fudge Ice Cream
This dairy-free mocha ice cream is churned with espresso and cacao, then studded with homemade fudge brownie pieces made from dates, nuts and black sesame seeds for a satisfying crunch in every scoop. Sweetened naturally with dates, coconut sugar and coconut syrup, it’s ideal for a summer treat that still feels indulgent.
This creamy vegan pate blends toasted sunflower seeds with roasted carrot, tomato and garlic for a rich, savoury spread that’s full of healthy fats and plant protein. A dash of lemon and smoked paprika rounds out the flavour, making it wonderful spread on crackers, toast, or served alongside crudites for dipping.
Naturally sweetened with dates and apricots and rolled in hemp seeds, these energy balls also feature pumpkin seeds and a touch of bee pollen for an extra nutritional boost. They’re a brilliant grab-and-go breakfast or snack, and will keep well in an airtight container for about a week.
These light, airy tea-cakes are made with spelt flour and a generous helping of poppy seeds for a gentle crunch throughout. Ready in around 30 minutes and simple enough for an afternoon bake, they’re a delicate addition to any tea tray.
Chia seeds work their magic in this no-cook chocolate pudding, thickening into a rich, mousse-like texture with none of the fuss. Made with coconut milk, cacao and maple syrup, then finished with black and white mulberries, it’s a dairy-free, egg-free treat with all the decadence of a classic chocolate mousse.
Roasted Veg and Bean Millet Salad
Seeds make a wonderful dressing, as this hearty bowl proves with a generous drizzle of tahini over roasted butternut squash, black turtle beans, courgette, mushrooms and spinach. The creamy, nutty tahini ties together all the roasted flavours, making this a filling, meat-free lunch or dinner.
We love sprouting seeds, and this refreshing juice uses sprouted wheatgrass and alfalfa alongside crisp apple and cucumber for a naturally sweet, chlorophyll-rich drink. Best served chilled with crushed ice, it’s a great way to enjoy the goodness of wheatgrass without an overpowering taste.
Chocolate Orange Flaxseed Pudding
This vegan chocolate pudding gets its creamy texture and dose of omega-3s from ground flaxseed, with a hint of orange zest cutting through the rich cocoa flavour. Ready to eat after just an hour in the fridge, it’s a guilt-free dessert or nutritious snack whenever a chocolate craving strikes.