Dukkah. A perfect Christmas gift and ingredient for an overnight nature mission.

Here is a wonderfully EASY, delicious recipe for Dukkah. It just pops with festivity because of the vibrant flower petals. I think a big batch of this will have you covered for some yummy edible Christmas gifts and will look so lovely in a pretty glass jar. If you are planning some exciting adventures in nature, this Dukkah is a lightweight way to sprinkle some delicious, beauty onto your camping or DOC hut breakfast or dinner too. This dukkah is also excellent with boiled eggs and Avo with toast for breakfast.

This recipe has a variety of nuts, I added some brazil nuts as they are rich in selenium (a mineral that is deficient in New Zealand soils - eat 2 a day to get your recommended daily intake). If you feel some of your nuts are particularly crunchy, then I recommend you don’t have to roast them all so that you can retain the beautiful omega 3 fatty acids.

Recipe:

⅓C Walnuts

⅓C Pistachios

1/2C Hazelnuts

6 Brazil Nuts

⅓ C Hulled Sesame Seeds

2 Tbsp Cumin seeds

2 Tbsp Coriander seeds

1 Tbsp Fennel seeds

2 tsp flakey Sea Salt

1 tsp Black Pepper or freshly ground Pepper

1-3 tsp Flower petals - all edible flowers are lovely: Rose, Calendula, Viola, Pineapple Sage and any other lovely edible flowers you can find in your garden.

Mix these all together, inhale the stunning aromas and enjoy!

Preheat the oven to 175 degrees Celsius. Place the pistachios on one baking tray. Place Hazelnuts on another baking tray and roast for about 5 minutes until fragrant. Cool. Chop the nuts. Chop and dry the flower petals, they will dry quickly, just sprinkle them on a surface, e.g: a baking tray to dry.

Dry toast the sesame seeds on their own 2-3 min.

Dry toast the coriander, fennel and cumin seeds together in a skillet for about 2-3 minutes until fragrant. Cool. Partially grind the spices to a nice, coarse texture.

Combine everything in a bowl and keep in an airtight jar for a month if you can keep it that long.

Enjoy xxx