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60 ml coconut oil (I used liquid oil)
4½ cups raw Sunflower Seeds (I used Almonds as I did not have Sunflower seeds available)
2 tsps Garlic powder
2 tsps Onion powder
1-1½ tsps Coase salt (to taste)
Freshly ground black pepper
Heat a heavy bottom pan add in the oil and let it melt.
Add the seeds/nuts and seasonings mix and coat well.
Toast on medium heat till seeds are turning brown.
Lower the heat and toast to golden brown.
Tip out on a baking tray covered with parchment paper.
Add freshly ground peper to taste. Mix thoroughly.
It can be eaten warm which is delicious or cold but store in a air tight container.
Credit to: Vibha Sukhram from Omi’s healthy eating the LCHF way
Modified, prepared, tried and tested by: Es Slabs