Not that there is anything wrong with that. I do it sometimes. It's just so overpriced for what you actually get in those kits (about a handful of salad with a bunch of delicious crunchy and salty toppings). The one I almost grabbed had maple sunflower seeds in it. I realized that I have sunflower seeds in the pantry that needed using up and well, if I invested a few minutes of time, I too could have some maple sunflower seeds on my salad at home and save myself some money.
But I made the first batch and I began eating them by the handful. I was not feeling any shame since they are completely healthy and satisfy my need for crunchy, salty and sweet all in one bite. And they are super high in fibre, protein and iron. And my doctor did say I had to increase my iron consumption...
I had to quickly make more because that batch was most certainly not making it to the salad.
I present the most delicious and perfect snack...which can also be used on salads. If they make it past the cooling stage. Good luck with that.
Quick-toasted Maple Sunflower Seeds
I love using my Le Crueset enamelled cast iron frying pan for sugar work, but any non-stick pan would work with a slight adjustment in temperature to reduce risk of burning. I didn't want to double the recipe given the small pan I had to work with but bigger frying pans should accommodate a double recipe.
1 cup raw, hulled sunflower seeds
1 tsp coconut oil
1/4 tsp salt
1 tbsp maple syrup
1. Preheat frying pan over medium-high heat for about 2 minutes, while assembling ingredients.
3. Add remaining ingredients to the pan. Cook, stirring constantly, for another 4 minutes or so, until the seeds are toasting more but not burning (if it smells burnt, remove from heat immediately).