Sunflower seeds develop at the base of the large blooms.
If your garden includes sunny sunflower plants, harvest a few sunflower seeds before the birds do it for you. Spice up the dried seeds with a bit of chili powder, then roast them until they're crisp. Spicy sunflower seeds are a beneficial treat that provides heart-healthy unsaturated fats along with dietary fiber and plenty of nutrients, including protein, iron, zinc, vitamin E and folate, a B vitamin that plays an important role in the formation of new body cells.
Instructions
1. Harvest sunflower seeds when the bloom wilts. Cut an entire bloom, then place it in a mesh bag or wrap the bloom with cheesecloth to prevent the seeds from dropping on the floor. Hang the bloom upside down in a well-ventilated room until the seeds are dry.
2. Measure the canola oil, soy sauce, hot sauce and lemon juice in a small mixing bowl. Stir in the chili powder and cayenne pepper.
3. Place the dry, unshelled sunflower seeds in a large mixing bowl. Add the spice mixture and stir until the seeds are evenly coated.
4. Preheat the oven to 250 degrees Fahrenheit.
5. Coat a baking sheet with canola oil. Spread the sunflower seeds on the baking sheet in a single layer.
6. Roast the sunflower seeds for one hour, or until the seeds are dry and crispy. Shake the pan every 10 to 15 minutes to prevent scorching.
7. Remove the baking pan from the oven and allow the sunflower seeds to cool completely.
8. Place the seeds in an airtight container or a resealable plastic bag. If you don't plan to eat the seeds within one to two days, store the seeds in the refrigerator.
Tags: sunflower seeds, sunflower seeds, until seeds, baking sheet, mixing bowl