Yield: 3 cups
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.
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