2 cups raw sunflower seeds
1 Tablespoon water
3/4 Teaspoon salt
1 Tablespoon olive oil
Add water and salt to bowl large enough to easily mix the sunflower seeds. Mix the salt and water. Add the seeds and mix to coat the seeds. Then add oil to coat all seeds.
Preheat oven to 350 degrees. Use baking parchment to cover a large cookie sheet. Spread the seeds out on the cookie sheet. They will toast more evening if they are spread in a thin layer. Bake for approximately 20 minutes or until just golden brown. They are very sensitive to time and can easily be undercooked or burned within one minute so watch carefully until you know what length of time works best in your oven. Let the seeds cool completely before storing.
I use the seeds on salad, sautéed vegetables, in cookie recipes, and on ice cream.