Tamari Toasted Seed Tuiles

The interesting shape, crunch and deep flavour of these tuiles make them a unique addition to a cheeseboard or charcuterie tray. Be sure to have the wooden spoons to shape the tuiles at the ready and don’t get too ambitious by baking more than 2 or 3 at a time, as they do cool down quickly, making them crack instead of curl.

¼ cup (60 mL) raw sunflower seeds 3 tbsp (45 mL) sesame seeds

2 tbsp (30 mL) raw green pumpkin seeds 3 tbsp (45 mL) tamari

½ tsp (2 mL) sesame oil

2 egg whites

2 tbsp (30 mL) granulated sugar

Pinch salt

¼ cup (60 mL) butter, melted and cooled ½ cup (125 mL) all-purpose flour

1 Preheat oven to 350°F (180°C). Line 2 or more baking sheets with reusable nonstick baking mats or parchment paper. Set 2 or 3 wooden spoons or utensils with long, thin handles on another unlined baking sheet. 2 Toast sunflower seeds, sesame seeds and pumpkin seeds in a small skillet over medium heat, stirring constantly, for about 3 minutes or until fragrant. Add tamari and sesame oil; cook, stirring, for about 1 minute or until liquid is absorbed and seeds are glazed. Transfer to a bowl and let cool completely.

3 Grind seed mixture in a mini-chopper or small food processor or a spice grinder in batches until finely chopped but not powdery.

4 Whisk egg whites, sugar and salt in a medium bowl until slightly frothy, then whisk in butter. Add seed mixture and flour and stir until evenly blended.

5 To make twists, spoon 2 level tsp (10 mL) batter in small drops in a line; spread out, using a patting motion, to a strip 9 inches (23 cm) long and ¾ inch (2 cm) wide, making sure there are no lacy spots (the edges will be ragged).

6 Bake, 1 sheet at a time, for about 7 to 9 minutes or until golden brown and evenly firm (watch carefully to make sure they are fully baked but don’t burn). 7 Let cool on baking sheet for about 10 seconds then, working quickly, use a palette knife to lift the tuile and carefully wrap the strip along the length of the spoon handle to form a corkscrew twist. Let cool on unlined baking sheet until firm and crisp, then slide off handle and let cool completely on a wire rack.

8 Repeat with remaining batter to make about 24 tuiles. If reusing baking sheets, wipe off excess butter with a paper towel and let baking sheet cool between batches. Cooled tuiles can be stored in a cookie tin at room temperature for up to 3 days.

Makes about 24