SERVES 8
Sunflower seeds that you buy pre-roasted are often oily, oversalted, and sometimes even rancid because they sit on the shelf in the store. It’s easy to roast your own seeds at home, and they are a high-protein snack that can be included in lunch boxes even when there is a no-nut policy. They also add a nice crunch to salads and can be used in homemade trail mix. This recipe uses tamari for flavor. Tamari is made from fermented soy beans and is similar to soy sauce, though it tends to be less salty and typically does not contain wheat. Because it is a liquid, it adheres nicely to the seeds. You can also try pumpkin seeds for variety.
1½ cups raw, shelled sunflower seeds or pumpkin seeds
1 tablespoon tamari
1. Preheat the oven to 350°F.
2. Spread the seeds out on a rimmed baking sheet.
3. Drizzle the tamari over the seeds and use your hands or a spoon to mix them around and distribute the sauce.
4. Roast them in the oven for 15 minutes or until they are golden brown.
5. Cool them completely and store the seeds in an airtight jar or container. Consume them within a few weeks.
NUTRITION FACTS PER SERVING: Calories 150 Total Fat 14g Protein 5g Total Carbohydrate 5g Dietary Fiber 2g Total Sugars 0g Added Sugars 0g