Cooking with sunflower seeds: 5 easy recipes
What's the story
Sunflower seeds are a versatile ingredient you can use in several dishes.
They're loaded with nutrients like vitamin E, magnesium, selenium, etc., and can provide several health benefits.
From adding a crunchy texture to your meals to being your go-to healthy snack, sunflower seeds can be a great option.
Here are five simple recipes that bring out the delicious side of sunflower seeds in everyday cooking.
Pesto recipe
Sunflower seed pesto delight
Sunflower seed pesto is a delightful twist on the traditional basil pesto. Just replace the pine nuts with sunflower seeds for an equally creamy texture and nutty flavor.
Blend fresh basil leaves, garlic cloves, sunflower seeds, olive oil, and Parmesan cheese until smooth.
This pesto goes well with pasta or as a spread on sandwiches.
Granola mix
Crunchy sunflower seed granola
For a nutritious breakfast or snack option, try making granola with sunflower seeds.
Just combine rolled oats, honey or maple syrup, sunflower seeds, almonds, and dried fruits of your choice.
Bake until golden brown for a crunchy treat that can be enjoyed with yogurt or milk.
Butter alternative
Sunflower seed butter spread
Sunflower seed butter is another great alternative to peanut butter, especially if you have nut allergies.
Simply roast raw sunflower seeds until lightly browned, and blend them in a food processor until smooth. Add salt to taste if desired.
This is a perfect spread on toast, or even as an ingredient in smoothies.
Cracker recipe
Savory sunflower seed crackers
Use ground sunflower seeds as the base for savory crackers.
Combine ground sunflower seeds with flour of your choice (whole wheat) and water, olive oil, and seasonings like rosemary or thyme.
Roll out the dough thin before baking until crisp for homemade crackers that can be paired with cheese.
Roasting tips
Roasted sunflower seeds snack
Roasting brings out the flavor of sunflower seeds, as well as an extra crunch—ideal for munching!
Coat raw shelled sunflowers in olive oil with salt and spread evenly on baking sheets lined with parchment paper; roast at 350 degrees Fahrenheit (175 degrees Celsius) for about 15 minutes, stirring once in a while to brown the batch evenly.
Relish warm or cooled later!