1/2 cup/70 g raw, unsalted sunflower seeds
1 tsp extra-virgin olive oil
1/2 tsp salt
Pinch of cayenne pepper
Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4.
Put the sunflower seeds, oil, salt, and cayenne in a small bowl and toss thoroughly with your fingers. Spread the seeds in a single layer on a rimmed baking sheet. Bake for 10 minutes, stirring once, until the seeds are fragrant and golden brown. Watch them closely to make sure they don’t burn. Remove them from the oven and allow the seeds to cool completely before using. Store any leftovers in an airtight container for up to 2 weeks.
2 TBSP: CALORIES: 90 | FAT: 7G | PROTEIN: 3G | SODIUM: 290MG