Reposted from Pennilessparenting.com with some tweaking.
Use organic ingredients for BEST results.
Ingredients:
2 cups raw shelled sunflower seeds
3 tablespoons honey, agave nectar, date syrup or a
combination
1 1/2 tablespoons coconut oil (you can also use grape seed
oil)
1/2 teaspoon Himalayan pink salt
Directions:
Before you get started, preheat oven to 350 degrees.
1. Heat honey/syrup/nectar on the stove until it
melts/softens a bit. This should only take a minute or less.
2. Remove from heat and add the oil and salt. Mix well.
3. Add the sunflower seeds and mix until they all
coated.
4. Lay the sunflower seeds out as flat as possible on a cookie
sheet line with unbleached parchment paper.
5. Bake at 350 for 15-20 minutes during which time you will
need to mix every 5 minutes so it cooks evenly.
You’ll know it’s done when it starts to change color. Just don’t let it burn.
6. Once it’s finished cooking, let them cool. After a few minutes you can remove the
parchment paper from the pan and cool directly on the rack. When they're completely cool, break them
apart like you would peanut brittle.
7. Store in an airtight jar if they last that long!
Recipe can be doubled.
Note: To make them with granulated
sweetener/sugar (SuCaNat, Coconut sugar) instead of honey or other sweeteners,
mix 3 tablespoons of sugar, 2 tablespoons water, 1.5 tablespoons oil, and
1/2 teaspoon salt and bring them to a boil on the stove top until the syrup
becomes golden. Mix with sunflower seeds, then continue from step 3. These will
be lighter in color than ones made with honey or date syrup. (See picture at
right for sugar roasted sunflower seeds.)
You can make these also with peanuts instead of sunflower seeds. Use raw, shelled peanuts and make exactly the same way. You just need to roast it for a little longer.
You can make these also with peanuts instead of sunflower seeds. Use raw, shelled peanuts and make exactly the same way. You just need to roast it for a little longer.
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