This tamari sunflower seed recipe is a hand-me-down from my mother, who learnt it from her friend a few decades ago! Well, the 1970s were good to us vegetarians, and this recipe is no exception. It’s stood the test of time and has been tweaked over the years to include garlic… All for the better I say! These are a super tasty, moreish snack or addition to salads, stirfries, avocado toast, you name it!
A very flexible recipe, I’ve had success including pumpkin seeds, almonds, flaked coconut and raisins (added at the end) with this method – resulting is something similar to the over priced tamari trail mixes you can buy. But really, sometimes simple is best, and I more often than not just make this version. Let me know in the comments below if you experiment with any other nuts or seeds.
Keep some handy in a jar on your counter to pimp up your next salad, or just for snacking… They’ll soon be finding their way onto anything and everything – but who’s complaining? They’re called my favourite for a reason! Xx
My Favourite Tamari Garlic Sunflower Seeds
Garlic is optional here, and the seeds are still tasty without it. I prefer tamari as it is traditionally fermented and gluten free, you can use soy sauce in a pinch though. This is a flexible recipe, I’ve had success including pumpkin seeds, almonds, flaked coconut and raisins (added at the end) to this method.
Prep and Cook time: 5min
Tamari Garlic Sunflower Seeds
150g | 1 cup sunflower seeds
1 clove of garlic, finely chopped (optional)
30ml | 1.5 tbls tamari (gluten free soy sauce)
In a dry frypan (skillet) over high heat, toast the garlic and sunflower seeds. Stirring constantly, cook till the seeds are becoming golden and the garlic is fragrant and starting to colour – about 2-3 min. Turn off the heat and, whilst the pan is still hot, add the tamari. Immediately stir the seeds whilst the liquid evaporates, making sure all the seeds are well coated.
Remove from the frypan and set aside till cool, then promptly serve or place in an airtight jar or container – they can lose their crisp texture if left out. Will keep for a couple of weeks in an airtight container (but not in my house!)
How to use your seeds:
Pack as part of a trail mix, as a snack, or sprinkle on top of salads, avocado toast (my favourite), stir fries or rice dishes etc.
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