Sunflower seeds contain healthy polyunsaturated and monounsaturated fats. At Sunflower Diner, chef Hayette Bouras dresses them up with sugar and spice to add as a crunchy accent to salads.
Yields 5 cups
5 cups organic sunflower seeds
½ cup organic cane sugar
¼ cup organic agave nectar
1 tablespoon organic cinnamon
½ teaspoon sea salt
½ teaspoon organic cayenne pepper
Preheat the oven to 350°. Combine sunflower seeds, sugar, salt, cayenne, and cinnamon in a mixing bowl. Add agave and mix to coat seeds well. Spread onto a greased sheet pan and bake for 12–15 minutes. Remove from the oven and stir in the pan every couple of minutes while cooling to prevent clumping.