• Prep Time 5 in with 18 to 24 hours soaking time
  • Cook time 12 to 24 hours drying time
  • Yield 4 cups


Mix sunflower or pumpkin seeds with salt and filtered water and leave in a warm place for at least 18 to 24 hours. After soaking, pour off water and then rinse once. Spread sunflower or pumpkin seeds on a baking pan or a drying rack made of a stainless steel screen. Place in a warm oven (no more than 150 degrees*) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container. Sunflower or pumpkin seeds do not need to be refrigerated but you can if you have room.

I find that if I use the stainless steel mesh drying racks (see My Favorites) and a convection oven, the drying time is way shorter. A dehydrator will work great also.

* Keeping the drying temperature below 150 degrees will help preserve the enzymes in the seeds.

No time to soak and dry? Order some sprouted seeds on-line