Yield: 3 cups
- 3 cups pumpkin or sunflower seeds, soaked 4-6 hours, rinsed and drained
- 3 Tablespoons Tamari
- 1/2 tablespoons onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
In a medium bowl, combine all ingredients and stir to mix.
Spread seasoned seeds on dehydrator trays lined with grid sheets using 1 cup measure for 2 cups per tray (2 trays).
Dehydrate at 105° for 18 to 24 hours.
Store in airtight container in the refrigerator for up to 6 months.
I use 1/2 sunflower and 1/2 pumpkin seeds and put them in the same bowl for soaking.
Seeds can be sprouted for 1 day for that extra nutritional punch.