Super Seed Mix

This healthy blend of nuts and seeds is a great way to add nutrients and texture to just about any dish – from yoghurt, porridge, soups, and stews to salad, sandwiches, and pasta.

If stored correctly, it should last for a good few weeks ready to use on anything you want!

By blending the nut and seed mix, you'll make it more easily digestible while increasing the bioavailablity of each ingredient. If you're not sure you'll use it all (i.e. if making it for one person rather than a couple or family), you may want to try halving the amounts in this recipe.

For similar plant-based ideas, check out these recipes for 4-ingredient cashew parmesan, vegan cashew cream, and tofu cream cheese.

Is seed mix healthy?

Nuts and seeds are a fantastic way to get an array of minerals, fats, and plant-based protein into your diet. By preparing and storing mixes like this one, you'll have a quick and simple way to add extra nutrients to other meals.

If you enjoy longer-form video content that dives into more detail around specific nutrients on a plant-based diet, I can highly recommend checking out this discussion between Rich Roll and nutritionist Simon Hill (YouTube link).

They cover a tonne of stuff including 'nutrients of focus', which include the likes of calcium, iron, selenium, and zinc – with nuts and seeds cited as great sources of all these minerals.

What you'll need

When making blends like this, you can use virtually any whole nuts or seeds you like. I've gone for:

• Walnuts
• Pumpkin seeds
• Sunflower seeds
• Flaxseed (a.k.a. linseed)
• Hemp seeds
• Chia seeds

I'll often tweak the mix depending on what I have at home, with different ingredients resulting in a slightly different final product.

How to make super seed mix

Measure each ingredient into a food processor. If you don't have measuring cups, simply use a tea cup or standard mug (approx. 250 ml, but accuracy isn't too important here).

Blend for 5 seconds at a time until you have a fine crumble, roughly 10-20 seconds total depending on the power. Be careful not to overdo it or allow the mix to become clumpy.

Transfer to an airtight jar or container and store in the fridge. I find that the mix is fine for up to a few weeks, but don't use if you notice a sour smell or bitter taste.

Where to use this mix

This stuff really is versatile and can be included with lots of different meals. Here are a few examples of where I might use it from day to day:

Breakfast: Microwave porridge, scrambled tofu, vegan hash.

Soups: Pea and mint soup, mashed leek and potato soup, mushroom and tarragon soup (see more vegan soup recipes).

Stews: Lemony butter bean stew, vegan goulash, 15-minute chickpea stew (see more vegan stew recipes).

Salads: Waldorf salad, couscous salad, three-bean salad, courgette and carrot salad.

Pasta: One-pot vegetable pasta, spaghetti arrabbiata, creamy mushroom pasta, butternut squash pasta bake (see more vegan pasta recipes).

Recipe FAQ

Variations and tips for super seed mix

• Ground v whole seeds: The nutrients in the smaller seeds (flax, hemp, chia) will be more bioavailable in ground form, however they may not blend as easily due to their size. If you're not sure your food processor will break them down but you want to get the most out of these, you can use pre-ground versions.
• Ratios: The amounts in this recipe are a rough guideline that you can easily tweak to suit your preferences.
• Other seeds: Feel free to include other ingredients such as cashew nuts or sesame seeds.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

You can also check out my full list of vegan breakfast recipes.