Seasoned Seeds

Yield: 3 cups

Ingredients

• 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

Directions

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.

Notes

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.

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