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Chipotle Spiced Sunflower Seeds (raw, GF, vegan)

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Today’s recipe, Chipotle Spiced Sunflower Seeds,  was inspired by our dear friend David who shared with me a few weeks ago that he LOVED sunflower seeds that were flavored with any spice.  Well, say no more!  I knew exactly what he was getting for Christmas.  To me there is nothing more special than home-made gifts,  let’s hope he feels the same way.  This evening I pulled these out of the dehydrator and I had to fight to keep my husband and mom out of them.  Ok, Ok, I shared some with them but had I left them alone with the bowl,  well lets just say David would be getting a gift card. haha


  • 3 cups raw sunflower seeds (soaked)
  • 3 Tbsp chili powder
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1 Tbsp tamari
  • 1 tsp cumin
  • 1 tsp palm sugar
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp Chipotle


  1. Mix all dry ingredients together in a large bowl.
  2. Add sunflower seeds and wet ingredients.  Stir until the seeds are well coated.
  3. Dehydrate at 105 degrees for 8 hours or until dry.
  4. Store in a sealed bag or container at room temperature, fridge, or freezer, for months.


The thinner your spread your seed mixture on the dehydrator trays, the quicker they will dehydrate.  When I made this batter I was using other trays for other foods so my mixture was thick on the tray and it took a bit longer to dry.

Recipe by: http://www.sweetlyraw.com/2010/11/feast-for-friend.html

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2 thoughts on “Chipotle Spiced Sunflower Seeds (raw, GF, vegan)

  1. susana says:

    hi, Amy Sue…you soak the seeds first? thank you

    • amie-sue says:

      Hi Susana,
      Yes, it is best to soak them first to aid in digestion. :) I added that into the recipe. Thank you for reminding me to add that! Have a great day, amie sue

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