Toasting Seeds

Toasted Pumpkin Seeds

Pre-heat oven to 300 degrees (fahrenheit)
Line a baking sheet with parchment paper and spread seeds out in a single layer. I do 3 or 4 cups at a time beacuase I love to snack on them, do as many as you like but be aware that they may toast faster if there are less.
Toast for 8 minutes, stir and return to the oven for another 5 minutes. They will begin to pop and smell nice and toasty.
Allow to cool on the tray and then store in a jar in the fridge. They last about 3 months.
For a spicy treat, toss pumpkin seeds with lemon juice, cayenne pepper and sea salt, then toast.

Toasted Sunflower Seeds

Follow the same method as above but stir them at 5 minutes and check them at 10 minutes, return for another couple of minutes or until they are slightly browned and smell good. Allow to cool on the tray and store as above.

For a tasty addition try drizzling warm seeds with tamari, stir and cool.

Toasted Sesame seeds

I usually do sesame seeds in a heavy skillet, but they can be done in the oven, just stir them often.
Warm skillet over meduim heat and add about a cup of sesame seeds. Stir or shake pan every minute until seeds begin to pop and smell fragrant, this takes about 5 or 6 minutes. Taste to see if they are ready, spread toasted seeds on a tray to cool. Store in a jar in the fridge.

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