Saturday, August 6, 2011
(Looks like sunflower seeds have a decent amount of protein in comparison with other grains, nuts, and seeds, so runners and athletes might see the benefit of trying these out.)
This easy recipe was my guide -- hey, while you're there, be sure to check out the crazy end-result picture due to the addition of baking soda! I added a few things so the cookies were recognizably sunflower-y. Our niece has nut allergies, and we like that with no worries, she could enjoy a seed butter cookie with a cold glass of milk.
1 cup sunflower seed butter
1/2 cup whole wheat pastry flour
1/2 cup cane sugar
2 tsp. vanilla extract
1/4 tsp. Maldon salt, crushed
Topping for the cookies:
1 cup raw, hulled sunflower seeds
1 tablespoon light brown sugar
pinch of two of Maldon salt
Mix up the first six ingredients and chill dough in the fridge for at least an hour -- more time chilling is fine, too. Once that's done, preheat the oven to 375 degrees. Next, spread the raw sunflower seeds on a plate and mix the brown sugar and salt together in a bowl. Roll the dough into one-and-a-half-inch spheres, flatten with your hands, and press discs into the seeds. Transfer them seed-side-up to a silpat-lined cookie sheet and lightly sprinkle them with the sugar-and-salt mixture. Bake 10 minutes at 375 degrees.
*Since they crumble easily when they're hot, be sure to let them cool for 5 minutes or so before picking them up with a metal spatula and transferring them to racks or plates.