I'm always looking for a good snack. I love these because they are crunchy, salty, and leave no mess! And I can grab them any time!
Adapted from Sally Fallon's Nourishing Traditions
1 c. Hulled sunflower seeds
1 c. Hulled pumpkin seeds
Place the seeds in an airtight container that holds at least 4 cups. Add seeds and fill to the top with water.
Add sea salt and mix until the water is extremely salty.
Close lid and leave 24 hours. Water may get murky and seeds will expand.
Strain the seeds and rinse. Place on a baking sheet and bake at 150 for 6-12 hours or until the seeds are completely dry and crunchy again. Flip them around during the process to ensure even drying.
Store in an airtight container.