Rick’s Rub Asian-Baked & Seasoned Sunflower Seeds

This quick to make, sweet and savoury sunflower seed recipe is a great healthy alternative snack option. It is also keto and vegan-friendly. Feel free to make any changes necessary to fit your dietary goals!
Difficulty: Easy
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Ingredients:
2 cups     Sunflower seeds
1 tsp       ​ Sunflower oil
1-2 tbsp  Rick’s Rub Asian (or your choice of Rick’s                             Rub Seasoning)
pinch       Sea salt (if necessary)
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Directions: Shelling Sunflower Seeds (Skip this step if seeds already shelled)

1. Using only ½ cup of sunflower seeds at a time, place seeds in a Ziploc bag. Lay bag flat and spread seeds to make a single layer.
2. Make sure the bag is sealed and proceed to lightly roll over the seeds using a rolling pin. This will crack the shells.
3. Pour the cracked shelled seeds into a bowl of water. The kernels will sink to the bottom while the shells will float on top.
4. Sift the shells from the water surface and drain the kernels. Lightly pat kernels dry with paper towel.

Directions: Baking & Seasoning Sunflower Seeds

1. Set oven to bake at 350˚.
2. Add sunflower kernels to a mixing bowl or plastic bag, along with a teaspoon of sunflower oil. Mix the kernels until evenly coated in oil.
3. Spread sunflower kernels over a parchment paper-covered banking sheet and bake in the oven for 10-15 minutes or until golden brown. Once removed from the oven, shake kernels to prevent burning.
4. While the kernels are still hot, season with a tablespoon of Rick’s Rub Asian, add a pinch of sea salt to suit your taste.

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​Additional Notes:
These Rick’s Rub Asian seasoned sunflower seeds are the perfect snack to-go, but also pair great with dark chocolate, salads, snack mixes, and baked goods.