For use as a salad or pasta topper, or as a snack
1/2 cup measuring cup, covered bowl, baking dish with sides (9"x13" or thereabouts), spatula or spoon, oven, optional strainer
In the bowl:
12 oz raw, shelled, unsalted Sunflower Seeds
1 cup low (or reduced) sodium Tamari
1/2 cup Apple Cider Vinegar
Tamari is a wheat-free version of soy sauce. If you're avoiding soy but not sulfites, use 1 1/2 cups of balsamic vinegar as the liquid. Or use whatever marinade you like.
Either stir the contents of the bowl with a spoon or cover and shake them. Be sure no seeds are stuck above the liquid. Cover and place in the refrigerator for at least 4 hours - overnight might be best.
Pre-heat the oven to 300 degrees
Rough strain the liquid - this can be done by holding the lid against the top of the bowl but not quite sealed so the liquid can drain out or by using a strainer. You don't have to get it all, just most. Pour the remaining contents into the baking dish.
Bake for 45-50 minutes, stirring occasionally.