Njammies Quick Answers – Seeds

We use seeds such as pumpkin, sunflower, flax, chia, sesame and hemp in different recipes. Some bring crunch and flavour, while others also help with texture or binding. We use them whole, ground or combined depending on what the recipe needs.

Both chia and flax can absorb water and form a soft, gel-like mixture around themselves. That's the lovely gloopy stage you may hear us talk about. In some Njammies recipes, this natural thickening helps the ingredients bind together and gives the mixture the texture we need for spreading or shaping.

Grinding or partly grinding flax changes how it works in a mixture. It spreads more evenly through the other ingredients and gives more of the seed contact with the water, which can help the mixture thicken and bind. Sometimes we still leave some flax whole because we want its texture to remain part of the snack.

Both bring their own flavour and a lovely bite. Pumpkin seeds are larger and more noticeable, while sunflower seeds are smaller and tuck themselves easily throughout a mixture. We use them where we want texture, crunch and that unmistakably seedy character.

Sesame seeds are small but have a distinctive nutty flavour and can add both texture and a lovely little crunch. Hemp seeds are softer and more subtle, so they settle into a mixture differently. We use each where its particular flavour and texture suit the recipe.

Keep them well sealed in a cool, dry place away from heat, moisture and direct sunlight. Seeds naturally contain oils, so good storage helps protect their flavour and freshness. Once a Njammies packet is opened, close it properly again between visits.