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Bariatric Seed Recipe

A nutrient-dense snack packed with protein, healthy fats, and fiber, suitable for a bariatric lifestyle.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 1/4 cup
Course: Snack
Cuisine: Modern Healthy
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup raw sunflower seeds
  • 3/4 cup raw pumpkin seeds
  • 1/2 cup raw sesame seeds
  • 1/4 cup raw hemp seeds
  • 2 tablespoons melted grass-fed butter or coconut oil
  • 1 tablespoon tamari or low-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1/4 teaspoon smoked paprika

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wooden spoon or silicone spatula
  • Small saucepan (optional, for melting butter)
  • Airtight storage container

Method
 

  1. Preheat your oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Pour the sunflower seeds, pumpkin seeds, sesame seeds, and hemp seeds into your large mixing bowl and stir thoroughly.
  3. In a small saucepan or microwave-safe bowl, gently heat the melted butter and tamari together until well combined.
  4. Add the garlic powder, sea salt, cayenne pepper, and smoked paprika to your wet mixture and whisk well.
  5. Drizzle the butter mixture over your seeds and stir constantly with a wooden spoon for about 2 minutes until every seed is coated.
  6. Pour the coated seeds onto your parchment-lined baking sheet and spread them into a single layer.
  7. Bake for 12 to 15 minutes, stirring halfway through cooking to promote even toasting.
  8. Remove the baking sheet from the oven and let seeds cool on the pan for at least 10 minutes before transferring to an airtight container.

Notes

Store your bariatric seed recipe in an airtight glass container at room temperature for up to two weeks, or freeze portions in small containers for grab-and-go convenience throughout the month.