Prep time: less than 15 minutes
1 cup raw Sunflower seeds, shelled
1 cup green pumpkin seeds
2 teaspoons Wheat-free Tamari
Heat heavy skillet over medium heat. Add sunflower seeds stirring often, careful not to burn them.
Turn seeds out onto large plate and sprinkle with 1 tsp tamari.
Stir with a spoon to coat. Set aside. Place pumpkin seeds into same hot pan and toast, stirring often until puffed up and slighlty browned.
Pour onto same plate and add remaining 1 tsp tamari. Toss all together until evenly coated. Pour back into hot skillet (removed from heat), toss until dry.
Cool and store in an air-tight container, up to 2 weeks.