Ingredients
Instructions
- Cover the seeds with plenty of cold water and leave them overnight. They swell by about half again, so use a larger bowl than looks necessary.
- Rinse them until the water runs clear and no longer feels slippery. Sunflower seeds shed a grey starch as they soak, and it dries into a dusty film.
- Spread them on a tea towel and roll them around until the surface is dry to the touch. A wet seed cannot take up an oil-based marinade at all.
- Whisk the olive oil, soy sauce, garlic, onion, celery salt and chilli flakes into an emulsion before the seeds go through it. Tossed in loose oil, they end up half coated.
- Spread them thinly on mesh and level them off with a fork. Piled up, the ones underneath steam in the moisture coming off the ones above.
- Dry at 43 °C for 15 hours, stirring them two or three times along the way so the same faces are not always against the tray.
- Let a spoonful cool on the bench, then press a seed against the counter with your thumb. It should crack and split rather than flatten — a seed that squashes still has water in the kernel.
- Cool the whole batch and seal it for six weeks in the cupboard or six months in the freezer. Sunflower oil is delicate, and these will taste faintly of cardboard long before they show any other sign of age.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 611 kcal | 173 kcal |
| Protein | 17.8 g | 5 g |
| Fat | 56 g | 15.9 g |
| saturated | 5.6 g | 1.6 g |
| Carbohydrate | 11.1 g | 3.2 g |
| sugars | 2.4 g | 0.7 g |
| Fibre | 7.4 g | 2.1 g |
| Sodium | 798 mg | 226 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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