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Roasted Sunflower and Pumpkin Seeds

A delightful and crunchy snack combining sunflower and pumpkin seeds, seasoned with tamari for a savory flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup hulled Sunflower Seeds Contributes a satisfying crunch and nuttiness; enhances aroma when roasted.
  • 1 cup Pumpkin Seeds (Pepitas) Provides a creamy and crispy texture with a rich taste.
  • 2 tablespoons Tamari A gluten-free soy sauce alternative that gives a rich, umami flavor.

Method
 

Preparation
  1. Preheat your oven to 170°C Fan/190°C/375°F/Gas 5.
  2. In a mixing bowl, combine the sunflower seeds and pumpkin seeds. Pour in the tamari and stir well.
  3. Line your baking tray with parchment paper and spread the coated seeds evenly across the tray.
Roasting
  1. Place the tray on the middle shelf of your preheated oven and roast for 12-15 minutes, monitoring them closely.
  2. Once finished roasting, remove the tray from the oven and allow the seeds to cool completely.
  3. Transfer the cooled seeds to an airtight container for storage.

Notes

Add spices like paprika or cayenne for extra flavor, or drizzle honey or maple syrup for a sweet twist. Store in an airtight container to maintain freshness.