In a small skillet, combine the sunflower seeds, sesame seeds, poppy seeds, dry onion, dried garlic, salt and red pepper flakes (if you are using) and toast over medium heat.

Cook, stirring frequently, until the spices are fragrant and the sunflower seeds are turning lightly golden on the edges, about 5 minutes.

Keep a close eye on the pan as the seeds burn if they are not stirred frequently, especially during the last couple of minutes.

Transfer the mix to a small bowl to cool.

Store cooled leftover spice blend in a jar at room temperature for up to 1 month.