Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

INGREDIENTS

• 2 cups of either slivered almonds (250g) OR sunflower seeds (280g)
• 1 Tbsp olive oil (12g)
• 1 Tbsp Bragg liquid (similar to soy sauce) (15g)
• 2 tsp Rapanzel vegetable stock powder (10g)

METHOD

1. Mix everything together with your hands in a large bowl
2. Spread out evenly on a full-sized oven tray
3. Bake in a pre-heated oven with fan at 130°C (no hotter) for 18 mins until golden (if you’re doing sunflower seeds, check after 16 mins).
4. Allow to cool, they will go crunchy when cold.
5. Store in an airtight container.

Note: If your seeds aren’t super super crunchy once cold, return them to the oven at 100°C for around 5-7 mins, then let them cool again. When trying to crisp up something that easily burns, like small seeds/nuts, it is always better to let it cool, then return to the oven briefly, as this allows the moisture to evaporate without over-heating/burning the product.