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+ servings

Curried Sunflower Seeds

Course Snack
Servings 6


  • 1 Tbsp. Original Ghee -or Maple Cinnamon Ghee
  • 1.5 Teas. curry powder
  • 1/8 Teas. good salt
  • 1/4 Teas. black pepper
  • 1 Teas. maple syrup
  • 1 cup raw sunflower seeds


  • Melt the ghee and add the curry, salt, pepper and maple syrup. Stir till incorporated. Add sunflower seeds and a dash of olive oil and stir till seeds are well coated.
  • Line a baking sheet with parchment paper and spread out the seeds evenly. Try not to have them “bunched” together.
  • Place into a 300F preheated oven. In about 10 minutes take them out of the oven and stir – still making sure the seeds are evenly spread out.
  • Taste one (watch out they’re HOT!) and if more salt is needed, sprinkle over seeds.
  • Place back in oven. You will begin to smell them roasting before they burn. Can toss them another time or so to make sure they’re roasting evenly.
  • When golden brown, remove and place on a cooling rack. When cooled, put into a clean jar and lid. Store in fridge.


Use as a snack.  Adds a nice crunch on top of soups, salads, sauted seasonal greens or rice dishes.
Maple Cinnamon Ghee works perfectly too!
Tried this recipe?Let us know how it was!