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Posts Tagged sunflower seeds

Cinnamon Vanilla Sunflower Butter Recipe

2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 teaspoon fine grain sea salt, plus more as needed
2 tablespoons vanilla bean paste (or seeds scraped from 2 plump vanilla beans)
3 teaspoons ground cinnamon
zest of 1/2 a lemon, or to taste

Toast the sunflower seeds in a 325F / 165C oven, on a rimmed baking sheet, until fragrant and golden. You’ll want to stir them once or twice along the way to ensure even roasting. Let cool for ten minutes.

Puree the seeds in a food processor along with 1 tablespoon sunflower oil, and the sea salt (if using). As the motor runs, drizzle in another 2 tablespoons of sunflower oil. Scrape down the sides once or twice along the way, you’re aiming for an even, creamy consistency, and it may take some time.

Once the mixture starts to look  smooth, add the vanilla paste and cinnamon, and pulse to incorporate. At this point, evaluate the consistency, if your sunflower seed butter is on the thick side, drizzle in the remaining tablespoon of oil while the processor is running. Taste, and add more salt if needed (and the lemon zest. if using), as well.

Makes about 1 1/2 cups

 

From:101cookbooks.com

 

 

 

Roasted In-Shell Sunflower Seeds Recipe

1 cup raw in-shell sunflower seeds
2 1/2 Tbsp. kosher salt, or 2 Tbsp. table salt*
1 quart water
* Add more or less salt to taste, up to 1/4 cup kosher salt for 1 quart of water.

Place sunflower seeds, salt, and water into a medium saucepan. Bring to a boil. Reduce to a simmer and simmer for 15 to 20 minutes.  Drain the water from the seeds and spread the seeds out in a single layer in a sheet pan.

Place in a 400°F oven on the top rack and roast for 10 to 15 minutes.  Starting at about 10 minutes, I recommend taking a few out of the oven to test. If they are not roasted yet to your satisfaction, return them to the oven for another 2 to 5 minutes.  Keep checking every few minutes until they are dry enough and roasted to your satisfaction. The seeds can quickly go from done (dry and easy to bite to open) to charred (browned on outside and black on the inside). So as the time gets closer, keep an eye on it.

 

From: Simplyrecipes.com

 

 

 

 

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