I pour the seeds into a skillet, stirring with a wooden spoon the whole time, for just a few minutes until the seeds begin to "pop". It'll take you back to the "snap-crackle-pop" of your Rice Krispies days.

When I hear this and also begin to smell the seeds roasting, I continue to stir for a few more minutes as they begin to turn a bit golden. You've got to watch carefully so as not to burn them!

Turn off the heat when they are roasted to your preference, add a pinch of salt-stir-then stir in the coconut aminos.

The coconut amino makes them a bit sticky, so once all the seeds are coated I pour them onto a plate to cool, then into a jar for keeping.

My recent favorite way to serve this is sprinkled on a salad with roasted chicken, avocado, dairy free ranch, and grape tomatoes on a bed of mixed spring greens.