Honey Roasted Sunflower Seeds
3 cups shelled sunflower seeds
2 tablespoons honey
salt to taste
Preheat the oven to 300 degrees F.
Place shelled sunflower seeds in a medium sized bowl. Heat the honey in a pan until it softens. This should take less than a minute. Add a little salt to the honey and stir. Then pour the honey and salt mixture over the seeds and stir until fully coated.
Line a baking sheet with a silicone mat or parchment paper. Pour the mixture onto the lined baking sheet. Bake the sunflower seeds until crispy, about 20-30 minutes. Stirring the seeds occasionally so they cook more evenly.
Allow to cool and then break apart the sunflower seeds as much as possible. They will stick together a bit like peanut brittle.
Serve as a snack. Serve on top of ice cream or yogurt. Sprinkle on oatmeal or cereal. Add to salads or cooked vegetables.
Honey Roasted Sunflower Seeds on top of Ice Cream
Sunflower Seed Cakes
2 -1/2 cups sunflower seeds (shelled)
3 cups water
6 tablespoons cornmeal
3 tablespoons maple syrup
1/2 cup oil
Place sunflower seeds in a pan with the water, cover and simmer, for about 1 hours. Drain the water off and dab the seeds with a towel to remove excess water. Grind the seeds in a food processor or other grinder until they are as fine as the cornmeal. Basically, you are making a sunflower seed flour for the cakes.
In a small bowl mix the maple syrup & cornmeal. Then 1 tablespoon at a time, add the maple syrup and cornmeal mixture to the ground seeds until it makes a stiff dough. Shape into 3 inch patties or flat cakes.
Fry the patties/cakes on both sides on both sides in hot oil. Drain excess oil & serve.