Tamari Roasted Seeds

Christmas is just three days away, and in the spirit of giving, I have a gift for all of you.  It's a recipe for what could quite possibly be THE most addictive snack I make, not to mention one of the easiest.  I apologize for keeping it from you for so long.  Sunflower and pumpkin seeds are tossed with tamari and roasted in the oven, resulting in a salty, tangy, nutty and crunchy snack I adore.  I almost always have these three ingredients in my kitchen and it's a snap to whip them up.  They're ideal for soup and salad toppings, and could easily brighten up any number of dishes.  I often top rice, quinoa, and stir-fry plates with these guys.  Store them in a glass jar and I'm positive you'll find endless ways of incorporating them into meals, but only if you can stop yourself from gobbling them all up first.  Decorated simply in a glass jar, they also make a great last minute gift for a foodie friend or hostess.  Later tonight I'll start my wrapping.  These seeds, and a glass of wine, will be by my side.  Wrap, snack, sip, repeat.  Wrap, snack, sip, repeat.  I'm sensing a pattern.  Happy Holidays my greenthyme readers.  Wishing you all a wonderful holiday season filled with family, friends, food, and laughter. 

~Tamari Roasted Seeds Recipe~

1 cup sunflower seeds

1 cup pumpkin seeds

2 tbsp tamari

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper.  In a small bowl, mix sunflower seeds and pumpkin seeds with tamari until well combined.  Spread in a single layer onto parchment paper.  Bake for 20 minutes, at which point the tamari will have just about evaporated.  I ear on the side of caution and toss them every 5 minutes or so.  Remove from the oven, and transfer seeds to a plate so they do not continue roasting.  Let cool and store in an airtight container.  They will keep for about two weeks (although they never last that long around here).