I love toasted sunflower seeds, and have even blogged about a plain version back when we were starting out this blog. These are very easy to make and make a great addition to soups and salads, if you can keep yourself from snacking them all! This time I seasoned my seeds with tangy lime juice and hot chili powder, along with a pinch of smoked paprika for extra deliciousness.
I sprinkled my leftover-lunch-portion of the spicy rutabaga soup with these seeds, and that was the most satisfying meal I’ve had for a long while. This recipe is eminently customizable – for starters: basic soy sauce can be used instead of tamari, any other sweetener instead of agave, and wheat flour and olive oil instead of spelt and canola. The seasoning possibilities are endless, but these are pretty great even when made with just soy sauce and no extras!
Here’s what I used:
- 2 dl sunflower seeds (hulled)
- 2 tablespoons tamari soy sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon agave syrup
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon paprika powder
- pinch of smoked paprika
- 1/2 tablespoon canola oil
- 1 tablespoon spelt flour
First, I toasted the sunflower seeds in a non-stick frying pan on medium high heat until slightly browned. It took me about 10 minutes, and I kept stirring them every now and then all through the toasting process. I’ve found that seeds often start to “smoke” a little when they’re done toasting – maybe it’s the water that evaporates when they’ve reached a certain temperature.
While I was toasting the seeds, I mixed the seasonings together (tamari through canola oil). When the seeds were done, I added the seasoning in the pan, and stirred with a wooden fork until all the liquid had evaporated. Then I sprinkled the spelt flour over the seeds, and fried them for a few more minutes.
When the seeds were all done and nicely covered with the seasoning mixture, I spread them on a piece of baking parchment to cool down.