Crunchy Super Seed Clusters

Makes 3 cups

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 97kcal

Soak sunflower and sesame seeds in a bowl of filtered water overnight. In the morning, rinse and drain well.
Pour in a bowl with the tamari and chilli flakes, stirring to combine well.
Pour onto tray so they fall in lumps, with the pieces touching together – this is what will make your ‘clusters’ truly clustery.
Pour onto a dehydrator sheet in a single layer and dry for 12-24 hours at 41°C (106°F) or until super crunchy and completely dry. Or put on an oven tray, and bake at 50°C (122°F) fan bake (if available) with the door slightly ajar for the same amount of time. Or at 150°C (302°F) for 15 minutes. See notes here on these three different methods, as well as power saving efficiencies.
Once baked, wait to cool completely, break apart the sheets into clusters, then pour into glass jars to store.
Enjoy!

Make it soy-free: use coco-not-soy-sauce (otherwise known as coconut aminos), which you can buy from our online store right here!
Feel free to mix this recipe up with your favourite seeds – subbing half the sunflower seeds with 1c pumpkin seeds for example is a personal favourite!
If you want to change up the flavours, try adding a pinch of cumin, turmeric, or smoked paprika.
If you’re not nut-free, then feel free to add in some nuts here too – cashews and almonds work particularly well with savoury flavours.
I’ve made these in my dehydrator (I have the 9 tray Excalibur from our store here), which means the vitamins and minerals are all retained at the maximum (to read more about the benefit of dehydrating your nuts check out my post here). But, if you don’t have a dehydrator – no stress! Oven bake on low is totally viable and delicious too – in fact, you’ll get slightly more of a roasted taste to these which is possibly even more delicious!