Jerk Spiced Sunflower Seeds

Jerk Spiced Sunflower Seeds
Jerk spiced sunflower seeds on a black baking tray with a silver spoon

So for this recipe, I’m playing around with a new flavour and am giving you both dehydration and cooking instructions.

Whichever way you do these, they’re so great to have on hand for salads and other simple dishes that need a crunch and pop of big flavour.

A note on the jerk spice seasoning: many jerk spice seasoning come with sugar and salt, so try to get one without, or make your own.

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4.86 from 7 votes

Jerk Spiced Sunflower Seeds

Dehydrated sunflower seeds are a bit of a raw food classic. Without fail, when I post something like this, I get asked if they can be done without a dehydrator.

Nutrition (For one serving)

Calories: 1561kcalCarbohydrates: 73gProtein: 57gFat: 129gSaturated Fat: 14gSodium: 5385mgPotassium: 2401mgFiber: 27gSugar: 8gVitamin A: 593IUVitamin C: 6mgCalcium: 249mgIron: 14mg


Jerk Seasoning

  • 1 tbsp allspice
  • 1/4 tsp cinnamon ground
  • 1 tsp red pepper flakes
  • 1 tsp dried thyme
  • 1/4 tsp cloves ground
  • 1/4 tsp cumin ground
  • 1/2 tsp salt
  • 1 tsp black pepper freshly ground


  • 2 cups dry sunflower seeds soaked for 8 hours and rinsed
  • 1/4 cup tamari
  • 1 tbsp apple cider vinegar


  • Mix all the jerk seasoning ingredients really well.
  • Combine all ingredients in a bowl and stir, so that all the sunflower seeds have an even covering. If you are using a pre-bought jerk seasoning, you will need 3 tbsp of it.
  • For the dehydrator version, lay the seeds out on a nonstick sheet and dehydrate for 8 to 12 hours at 46 degrees C (115 degrees F)..
  • For the oven version, lay the seeds on a piece of parchment in a baking tray and place in a pre-heated oven at 150 degrees C (300 degrees F) for 40 minutes, stirring the seeds every 10 minutes.
  • Once completely dry store at room temperature in a sealed container. If they’re completely dry they’ll be good for several weeks in a sealed container.


You can buy jerk seasoning, but it tends to have a lot of salt and often sugar too, so it’s better to make your own.  It’s also very simple to put all of these spices in a jar together, so you have your own spice mix ready to go.
If you do decide to go with a pre-bought jerk seasoning, then you’ll need to reduce the tamari right down, as it will be too salty.
Rate This Recipe
4.86 from 7 votes
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