Pepita Crunch with Sesame and Sunflower Seeds
A low fat crunchy topping blended with an egg white meringue, and baked with a sprinkling of sugar, sea salt and cinnamon.
Break it apart and toss into my Cinco de Mayo Salad.
- 1 large egg white
- ½ cup pepitas
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ½ teaspoon superfine sugar
- 1 pinch sea salt, do not use if nuts are salted
- ¼ teaspoon cinnamon
Preheat the oven to 325 degrees. Place the egg white in a medium sized bowl and blend with a balloon whisk until opaque, white and very creamy. Add the pepitas, sesame and sunflower seeds. Pour onto a rimmed baking pan with a silpat liner, or parchment paper to fit.
Using an offset spatula, spread, about 1/4 inch thick. Mixture will be about 8" X 12 ". Sprinkle with sugar, sea salt and cinnamon.
Bake for 12 - 15 minutes until golden. Do not over cook, will be bitter.
Cool. Break into large pieces and toss in a salad. Store in a tightly sealed container if not using immediately. Will keep about a week.