Crunchy, healthy and easy to make, these toasted sunflower seeds are the perfect spicy, smoky snack. Enjoy them as they are or sprinkle them over salads, roasted vegetables or bake them in bread, oat bars or savoury style muffins or scones.
Ingredients (makes 2 cups):
2 cups raw, hulled sunflower seeds
2 teaspoons vegan butter (dairy can be substituted for non-vegan)
1/2 teaspoon chilli powder
1/2 teaspoon chipotle chile pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
In a small bowl, mix together the chilli powder, chipotle chile pepper, ground cumin and salt until well combined – set aside.
In a large, non-stick skillet melt the butter on medium heat.
Add the sunflower seeds to the melted butter, sprinkle the spice mix evenly over them and stir continuously — still over medium heat — until they are evenly coated and just starting to turn a golden brown (approx 3-5 mins).
Leave to cool fully in the skillet (off heat) until ready to eat/use.
Store in an airtight container for up to 4 days but best if eaten within 2 days.
If you try this recipe, let me know in a comment how it turned out!