Roasted Sunflower Seeds
If you grow sunflowers in your garden, you will love making these Roasted Sunflower Seeds. They make a great healthy snack.
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Ingredients Needed For Roasted Sunflower Seeds:
Raw sunflower seeds
Salt
Water
Instructions For Roasted Sunflower Seeds & How To Remove The Seeds From The Flower:
You will know your sunflowers are ready when the sunflower head is bent over and hanging downward. They petals will be dry and you will be able to see the black and white seeds under the top layer of stuff-the anther and corolla-don’t quote me on those names. 😊
If your sunflowers are ready, cut the head of the sunflower off of the stem and remove any leaves from the stem of the sunflower. Use the palm of your hand and rub away the stuff on top of the sunflower seeds. Now, put the sunflowers in a safe place to dry out for a few days or more-they should be dry.
Now, lay some newspaper on a table and rub your fingers over the tops of the seeds pushing them out, wear gloves if desired.
Gather just the seeds and rinse them in water-use a colander.
Place the seeds into a pot of salted water, stir and bring to a boil. Reduce the heat and simmer for 20 minutes.
Drain the water from the seeds-use a colander.
Lay sunflower seeds out on paper towel to finish draining.
While the seeds drain on the paper towels, pre-heat the oven to 400 degrees.
Spread sunflower seeds out onto a large baking sheet, with sides, in a single layer.
Place in the oven and roast for 10-15 minutes. Stir them occasionally as they roast. Keep checking on them.
Watch closely so they do not burn. Remove them from the oven when they are dry to the touch-don’t burn yourself-be careful.
Allow seeds to cool completely and then they can be stored in an airtight container to enjoy as you wish.
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Roasted Sunflower Seeds
A yummy and healthy snack recipe.
Ingredients
- 2 cups raw sunflower seeds
- 1/4 cup salt or more if desired
- 2 quarts water
Instructions
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Rinse sunflower seeds off in cool water-use a colander. Pick out any leaves or debris.
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Place sunflower seeds into pot of salted water-2 quarts water and 1/4 cup salt.
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Stir and bring water to a boil. Reduce the heat and simmer for 20 minutes.
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Drain the seeds from the salted water using a colander.
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Then, place the seeds on paper towel on the kitchen counter to remove more of the water, while the oven pre-heats to 400°.
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When oven is 400°, place sunflower seeds on a large baking sheet with sides-lay the seeds in a single layer.
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Place in the oven for 10-15 minutes. Stir occasionally as they roast. Watch the seeds closely so they do not burn.
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When seeds have dried out, remove from the oven and allow them to cool completely.
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Store in an airtight container and enjoy as you wish.
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