Barbeque Seeds

Including variations to make these sweeter or more spicy - to suit any pallet.

 

Ingredients:

3 cups raw pumpkin seeds, soaked 8 hours, then sprouted for 24 hours

6 cups raw sunflower seeds, soaked 8 hours

2 cups sundried tomatoes, soaked 8 hours, 1/2 cup tomato soak water (as needed to blend)

1/2 cup raisins or dates, soaked 8 hours (optional: this provides a nice sweet barbeque flavour)

1 bulb garlic, separated and peeled

1 tablespoon chili powder (this provides a mild flavour, though for very sensitive kids you may want to omit or lessen)

2 teaspoons cumin (mild flavour)

1 teaspoon cayenne powder (not for the faint of heart - this will make spicy seeds)

1 teaspoon sea salt

Directions:

1. Blend all but the seeds until thick and smooth.

2. Place seeds in a large bowl and pour sauce over them. Mix thoroughly until all seeds are coated with the sauce.

3. Spoon the seed mixture onto dehydrator trays (not teflex), spreading it thin and evenly.

4. Dehydrate at 145 for 2 hours, rotate the screens and dehydrate at 110 for 8-12 more hours - until crisp and crunchy. 

For more inspiration, please view my website Comfortably Raw @ www.comfortablyraw.com

http://comfortablyraw.com/Comfortably_Raw/Home.html