Nutmeg and/or pure vanilla powder
Blend the almonds, sunflower and pumpkin seeds in a blender or food processor till they are broken up into smaller pieces.
In a large oven tray or deep frypan combine all the ingredients and mix through.
In the oven at 170oC for about half an hour – watch the mixture as it browns, remove and mix through a few times, returning to the oven each time, so it is evenly toasted.
On the stovetop, stir constantly so the mixture evenly toasts.
You can use any nuts as a replacement to the almonds.
I like it served with coconut water, but you can also try with coconut milk or sugar-free almond or soy milk.
For some warmth, add the coconut water (or your milk choice) and microwave for one minute till it thickens and becomes like porridge.
Serve with fruit or dairy free yogurt or on top of stewed fruit simply on its own!