Makes 10 cups
1 loaf sourdough bread, sliced
½ cup (70g) pumpkin seeds
½ cup (70g) sunflower seeds
½ cup linseed
½ cup (70g) hazelnuts, roughly chopped
2 tablespoons dried chives
1 tablespoon garlic flakes
4-6 rashers (80g) prosciutto, finely sliced
3/4 cup melted butter
1 ½ teaspoons mild paprika
1 teaspoon sea salt
½ teaspoon ground black pepper
Preheat the oven to 180°C. Line a roasting dish with baking paper.
Process the slices of sourdough in a food processor until broken into small pieces. Tip onto the baking tray and pulse pumpkin seeds, sunflower seeds, linseed, hazelnuts together in the food processor, until roughly chopped. Tip over the bread and sprinkle over the chives, garlic flakes and prosciutto. Toss all these ingredients together.
Separate the melted butter to remove the white whey that settles at the bottom of the liquid. Mix together with the paprika, salt and freshly ground black pepper. Pour over the dry mx and toss well to coat all the dry ingredients with the butter mix.
Toast in oven for 30-40 minutes, turning the mix every 10 minutes to toast evenly. Allow to cool before storing in clean, dry sealed containers.