Roasted Sunflower Seeds

My dear surfer friend introduced me to this go to mid-afternoon snack. (Merci Joanne! Miss you 😔 )
Sunflower seeds are one of the most iron rich seed filled with fiber, potassium and low in fat. I also sprinkle a little nutritional yeast to add a little protein to the mix. Nutritional yeast is a go-to for vegans as it gives any dish that extra nutty or cheesy flavor. It is a significant source of B-complex and protein.   I roast them and store in the pantry in an airtight jar for my go to snack, sprinkle on a salad or soup. Roasting any nut or seed brings out the flavor which makes them more pungent and full of flavor.

12 oz hulled and unsalted sunflower seeds (approx. 2 cups)
1 tblspn *za’atar
1 tsp turmeric
1 tsp coarse salt
2 tblspn sunflower oil
1 tsp ground hot pepper – Aleppo (optional)
Preheat oven to 300 F
In a medium bowl, toss seeds with oil. Add all the ingredients and mix well.
On a cookie sheet place the seeds flat, press lightly so they are not in clumps.
Roast in oven for approx. 15 minutes. Watch carefully to make sure they don’t burn and toss a few times so all sides brown evenly.
Remove and let cool. Place seeds in a paper towel lined bowl to soak up an extra oil.
Once cooled, store in an airtight jar in pantry for up to two weeks. Enjoy immediately ~!
Bon appétit