Recipe Roasted Sunflower Seeds
If you’ve just harvested, sifted, winnowed, and rinsed your sunflower seeds, then you are ready to roast them. If you want to know how to perform the aforementioned tasks, simply refer to yesterday’s post, “How to Harvest Sunflower Seeds”.
How to roast sunflower seeds
1. After rinsing the dirt and debris off my seeds, I soaked them overnight in salt water. I put a ¼ cup of salt per quart of water.
2. Put the seeds in a colander to get most of the water off of them.
3. Spread the seeds out on a towel or paper towel to dry. Incidentally, I did not fully dry my seeds and they were fine. The oven dried them out just fine when I roasted them.
4. Layout sunflower seeds in a single layer on a shallow pan. I put down some aluminum foil, and sprayed it with non-stick oil.
5. Add a little olive oil and salt.
6. Bake for 30-40 minutes at 300 degrees. I left mine in for 40 minutes.
They smelled great as I was cooking them and the seeds tasted really good, but it is such a pain in the ass to get the seed out. If I was a relief pitcher in the Major Leagues hanging out in the dugout spitting out sunflower seed husks, this would be great for me, but to tell you the truth, I don’t have the patience for them. The verdict is, they taste great, are really nutritious, but I need to find an easy way to separate the seed from the husk.