When I make toasted sunflower seeds, I make lots and keep them around for sprinkling on salads, steamed vegetables or on a grain like brown rice or quinoa. This is very simple as long as you stir them consistently. 

Ingredients:

2 cups sunflower seeds
Braggs or tamari
Large frying pan
Big wooden spoon 

Directions:

  1. Dry roast the seeds in frying pan until golden brown.
  2. Stir continuously to avoid burning them.
  3. When the seeds start to brown turn the heat down to low, stirring them constantly until the majority of the seeds are a light to medium golden brown or to your preference.
  4. Remove pan from heat and take the seeds out right away to stop them from browning. 
  5. Put them in a bowl.
  6. Spray with Braggs or sprinkle with tamari.
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