Tuesday February 3, 2026
3 minutes to read
Darren Parker
Head Chef
A powerhouse of plant-based protein, fibre, and essential nutrients. This versatile seed blend boosts smoothies, oats, yogurts, and baked goods with natural flavour and whole-food nutrition.
Ingredients
- ¼ cup flaxseeds, whole
- ¼ cup chia seeds
- ¼ cup hemp seeds
- ¼ cup sunflower seeds, raw
- ¼ cup pumpkin seeds, raw
- 2 Tbsp spirulina (optional)
- Ground cinnamon (optional, to taste)
Methods
- Using a coffee or spice grinder (recommended), grind the seeds in small batches. A high-speed blender or mortar and pestle can be used, but work in small quantities for the best texture.
- Add each type of seed to the grinder separately and pulse until finely ground. Avoid over-blending flaxseeds and hemp seeds, as they may turn into a paste.
- Transfer all ground seeds to a large mixing bowl and stir to combine evenly.
- For added nutrition, mix in spirulina. For flavour variation, add cinnamon or other spices, or incorporate freeze-dried fruit/vegetable powders.
- Use ¼ cup per serving in smoothies, oats, or baked goods for a nutritious boost.
Chef’s Notes
Options
- Swap in your preferred nuts or seeds.
- Seeds or nuts with higher oil content may become pasty. Grind with short pulses.
Storage
Store in an airtight container in the fridge. Keeps 4–6 months with proper storage.
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
