I’ve been working on these Spicy Seeds for Snackin’ for a while now. I think I’ve gotten the recipe just right and it is time to share this delicious snack with you.
What makes these Spicy Seeds for Snackin’ so great is that they don’t contain any of the highly processed (polyunsaturated) oils, maltodextrin (corn), “natural flavors” that you see in packaged nuts and seeds.
They are also nut-free which is a difficult thing to find in the packaged kind, making them a great snack for school lunches.
Sunflower seeds are nutrient dense:
- Vitamin E – sunflower seeds are actually one of the best sources of Vitamin E, which is a powerful antioxidant that stops the production of free radical damage in the body. It protects tissues such as the skin, eyes, liver, breasts, testes and lungs and enhances the immune system by increasing white blood cell performance.
- Copper – is an important mineral that helps your body produce red blood cells and aids in the functioning of your nerves and immune system.
- B vitamins – commonly found together in foods and have similar coenzyme functions, needing each other to perform their best. They work with the body to help produce cellular energy, support the health of tissues, and aid in balancing hormones.
- Essential fatty acids (EFA) – sunflower seeds are a good source of linoleic acid that needs to be obtained by food sources. EFA are crucial for optimal health and help to keep you energized, your bones strong, skin healthy, organs functioning properly and balance hormones.
I love spiced nuts and seeds but the ones that you find in the store are often packed with a processed vegetable oils such as canola, safflower, cottonseed or soybean.
These oils do more harm than good to the body and are one of the first things that I get my clients to eliminate from their diets.
Next time you are looking for a snack, try out these Spicy Seeds for Snackin’.
Spicy Seeds for Snackin’
Ingredients:
2 cups of sprouted sunflower seeds
1 cup of sprouted pumpkin seeds
1 tablespoon of organic chili powder
1 teaspoon of Celtic sea salt
1 teaspoon of coconut sugar
2 tablespoons avocado oil
2 tablespoons of Frank’s Red Hot
1/4 teaspoon of organic Cayenne pepper
Instructions:
- Preheat oven to 300 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a small bowl combine the avocado oil, Red Hot, chili powder, salt, cayenne and coconut sugar.
- In a large bowl, place the seeds. While stirring the seeds, add the oil mixture and continue to stir until all the seeds are coated.
- Place the nuts in a single layer on the prepared baking sheet.
- Bake around 12-15 minutes, making sure to stir once. The seeds will be fragrant when they are ready.
- Remove seeds from oven and allow to cool completely.
- Store in an airtight container in the fridge.
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