So for this recipe, I’m playing around with a new flavour and am giving you both dehydration and cooking instructions.
Whichever way you do these, they’re so great to have on hand for salads and other simple dishes that need a crunch and pop of big flavour.
A note on the jerk spice seasoning: many jerk spice seasoning come with sugar and salt, so try to get one without, or make your own.
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Jerk Spiced Sunflower Seeds
Dehydrated sunflower seeds are a bit of a raw food classic. Without fail, when I post something like this, I get asked if they can be done without a dehydrator.
Nutrition (For one serving)
Calories: 1561kcalCarbohydrates: 73gProtein: 57gFat: 129gSaturated Fat: 14gSodium: 5385mgPotassium: 2401mgFiber: 27gSugar: 8gVitamin A: 593IUVitamin C: 6mgCalcium: 249mgIron: 14mg
- 1 tbsp allspice
- 1/4 tsp cinnamon ground
- 1 tsp red pepper flakes
- 1 tsp dried thyme
- 1/4 tsp cloves ground
- 1/4 tsp cumin ground
- 1/2 tsp salt
- 1 tsp black pepper freshly ground
- 2 cups dry sunflower seeds soaked for 8 hours and rinsed
- 1/4 cup tamari
- 1 tbsp apple cider vinegar
- Mix all the jerk seasoning ingredients really well.
- Combine all ingredients in a bowl and stir, so that all the sunflower seeds have an even covering. If you are using a pre-bought jerk seasoning, you will need 3 tbsp of it.
- For the dehydrator version, lay the seeds out on a nonstick sheet and dehydrate for 8 to 12 hours at 46 degrees C (115 degrees F)..
- For the oven version, lay the seeds on a piece of parchment in a baking tray and place in a pre-heated oven at 150 degrees C (300 degrees F) for 40 minutes, stirring the seeds every 10 minutes.
- Once completely dry store at room temperature in a sealed container. If they’re completely dry they’ll be good for several weeks in a sealed container.
You can buy jerk seasoning, but it tends to have a lot of salt and often sugar too, so it’s better to make your own. It’s also very simple to put all of these spices in a jar together, so you have your own spice mix ready to go. If you do decide to go with a pre-bought jerk seasoning, then you’ll need to reduce the tamari right down, as it will be too salty.
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8 thoughts on “Jerk Spiced Sunflower Seeds”
I made these today and they were delicious. They took the blah sunflower seed and elevated it to a tasty snack. I broke down the tasks, making the spice mix in the evening when I soaked the seeds so the next morning all I had to do was add the wet ingredients, mix, and dehydrate. These will make a nice addition to a salad, too.
Hey Beth, that’s a great tip! Glad you enjoyed the recipe.
Tried these recently, as I needed something to take to work for my breaks during a month long a raw cleansing diet. They were tasty. Just wanted to add that you can do any combination of herbs and spices you like, replacing the jerk seasoning and they come out delicious. I’ve done a couple of other combos as we particularly like east indian flavors, so made a couple batches with different combos of our favs in that area. Delicious. This is one snack that will go in our permanent file of everyday recipes.
Sounds delicious chef 🙂
I was searching for a raw jerk recipe for long time, thank you Russell… but I have a question.
English not being my birth language, I have a question on one of your sentence: “Combine all ingredients in a bowl and store”… what do you mean by “store”?
Thank you and looking forward to try it!
Question #2: Do you have a recipe for using cauliflower as “chicken wings”… with different taste and in the dehydrator? I saw few recipes but they are cooked.
Thank you again
It should say, “stir” 🙂
I don’t have a recipe, but I’ll put it on my list 🙂
Awesome!! Always looking for a healthy “seed” snack. I will be making these today. Thanks Russell!!