I can’t get enough of these. Always make more than you need as they are hard to stop eating. They keep well in a tupperware making a great addition to green salads and vegetables. When you make them the smell should remind you of twiglets.
75g sunflower seeds
Heat a large frying pan and add the seeds. Dry roast them until they are nice golden colour, remove from the heat and splash over the tamari. You will need to keep the seeds moving (use a silicone spatula for example).
Once the seeds are evenly coated, put onto a plate and leave to cool.