1 cup raw sunflower seeds
1 tablespoon coconut aminos
Heat a large skillet over medium heat for a few minutes, or until the pan is hot. Add the sunflower seeds and keep them moving in the pan, using a spatula. Toast them for about 1 1/2 to 2 minutes. Turn off heat and add coconut aminos. Immediately stir the aminos with the seeds. Let cool in the pan (off of your heat source) then transfer to a glass jar for storage.
My thoughts: Yummy!! I was having trouble finding sunflower seeds in the store that were Whole30 but found this recipe online. You can buy Coconut Aminos online or here in town at either Lemongrass (where I got the raw sunflower seeds) or at Wenatchee Natural Foods (where I bought the coconut aminos since Lemongrass was out of stock). Coconut aminos is a Whole30 approved substitute for soy sauce and is pretty tasty!! The sunflower seeds tended to stick together after putting in the coconut aminos but they'll break apart once you put them in the jar. I toasted my sunflower seeds for nearly a full two minutes on high heat. I might have burnt them just a little.
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| Easy to make, not too many items needed! |
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| Raw sunflower seeds ready to be toasted |
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| After being toasted and with the coconut aminos added |
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| Tasty Toasted Sunflower Seeds ready to eat!! |
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