Ayurvedic Nutty Protein Topper

Ok this recipe sounds weird, but it's basically this crunchy coconutty spicey nut mix that is so addictive it's not even funny. I highly recommend you make this, I keep it in the fridge, and I use it to add flavour to my meals. It's great on soups, salads, roasted veggies, #livbowls... anything!


  • 2 cups coconut flakes  
  • 2 cups mixed nuts
  • ½ cup pepitas
  • ½ cup sunflower seeds
  • 2 tablespoons sesame seeds
  • ⅓ cup coconut oil, melted
  • 2 teaspoon turmeric, ground
  • 2 teaspoon cumin, ground
  • 1 teaspoon ginger, ground
  • ½ teaspoon coriander, ground
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon himalayan pink sea salt
  • Few cracks of freshly ground black pepper
  • ½ cup Hemple Raw Shelled Hemp Seeds


  1. Preheat the oven to 180℃ and line a baking tray with baking paper.
  2. In a large bowl, toss the coconut flakes, nuts, pumpkin seeds, sunflower seeds and sesame seeds.
  3. Add melted coconut oil to the bowl along with the spices, salt and pepper and toss to coat.
  4. Spread out onto the lined baking tray and place in the oven for 15–20 minutes until toasted and golden.
  5. Remove from the oven and leave to cool slightly. Add in the hemp seeds and toss to combine. Store in a jar in the fridge for up to 2 weeks.