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Best Sunflower Seed Recipes

Best Sunflower Seed Recipes


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Top Rated Sunflower Seed Recipes

I try to stay away from premade packaged trail mixes because they are often loaded with added sugar, salt, and sometimes even artificial colors and flavors. However, I am always making my own clean nut mix for an easy grab-and-go snack! Mix your favorite raw nuts and seeds with a few dried berries and throw them in a small Ziploc bag. This is a great energy-boosting snack when you need that extra push come 2 p.m.! Just be mindful of the portion size. Although nuts and seeds are super nutritious, they have a high calorie content, so it’s easy to overdo it. Fill each baggie with a handful of the nut mix, store them in the fridge (yes the fridge!) to keep them fresh, and stick to only one baggie per day.This recipe is provided by Jennifer Leah Gottlieb.

Bursting with berries, veggies, nuts and seeds, this salad is destined to become your new lunchtime favorite.Recipe courtesy of The Cheesecake Factory

This trendy recipe for layered farro and chickpea salad is served in a mason jar and topped with a lemon wedge. Recipe courtesy of Planet Oat

Savory granola featuring sunflower seeds, fennel pollen, coconut flakes, and grade A maple syrup? Count us in.Note: This recipe provides a giant serving size. Use 1/8 of the quantities listed for a smaller portion.This recipe is provided by Executive Chef Daven Wardynski of Omni Hotels & Resorts.

This salad is a super-satisfying mix of fresh veggies, quinoa, garbanzo beans and sunflower seeds. It's great for a light dinner or hearty lunch.Recipe courtesy of The Cheesecake Factory

Stuffed with eggplant, ricotta, and lots of herbs, croquettes hit the deep-fried spot. Blitz stale bread in the food processor to make your own breadcrumbs. Recipe courtesy of Chef Alessandro Gargani.

You can drink this savory smoothie or you can eat it in a bowl with a spoon as a raw soup.Click here to see Smoothies for Clearer Skin.

A spicy tomato sauce perfectly complements fried salt cod. Salt cod is dried fish, preserved using salt. It’s an acquired taste so if you like a more mellow fish, try substituting with Chilean sea bass. Recipe courtesy of Chef Alessandro Gargani.

Toast oats in a skillet, stir in honey, and add your favorite extra ingredients, for the easiest homemade cereal.This recipe is courtesy of Yes I Want Cake.


Some mornings, having enough time to sit down and enjoy a delicious, hearty breakfast seems like a distant dream. In our fast-food, eat-on-the-go culture, we find ourselves driving to work eating dry cereal in our laps or with stomachs rumbling from having skipped breakfast entirely.

But the only thing that’s worse than not enough time to eat is having plenty of time, but not enough ingredients. In your standard, old-fashioned pancake recipe, you need these essentials: milk, flour, baking powder, salt, sugar, eggs, butter, and toppings like syrup or brown sugar. It may not seem like it takes much. But when you can’t make pancakes for your littles like you promised because you’re out of flour and sugar, their disappointment basically lingers until lunch.

Just-add-water pancake mixes are great as a convenient option, but it’s not as much fun as baking from scratch! And we would know, we bake cookies for a living.

Our recipe for sunflower seed pancakes only requires four ingredients: eggs, bananas, butter, and Grace’s Best Cookies !

Let’s get started:

  • For one pancake, whisk 1 egg into a bowl.
  • Next, take 1/2 of a ripe banana and mash it with a fork into the same bowl. Mix it together until all the bumps are smooth.
  • Crush up 2-3 Grace’s Best Cookies and mix them into the batter.
  • Then, heat a lightly buttered griddle or frying pan over medium high heat and pour in your egg-banana-sunflower-seed batter.
  • Allow each side of the sunflower seed pancakes to sit for 45-60 seconds before flipping.

  • Lastly, crumble an additional 2-3 Grace’s Best Cookies on top of your sunflower seed pancakes for that extra crunch!
  • And if you’re feeling sweet, drizzle on a little bit of syrup or honey!

We promise you’ll be comfortably full after only one or two sunflower seed pancakes. The eggs and bananas pack in the protein and potassium which are sure to keep you feeling full for longer. And you can find Grace’s Best Cookies in select retailers like Whole Foods, Dierbergs Markets, Natural Grocers, or Green Acres Markets, or on our website!

Share your recipes with us:

We love baking because it allows us to be creative and enjoy sweet treats! Make your favorite recipes, like pie crust using Grace’s Best Cookies, tag us and we’ll spread the love!


After thousands of votes and several personal taste tests, we think the Spitz Cracked Pepper the best sunflower seed. We captured over 100,000 head to head votes in a pick ’em type functionality. We found that Spitz Cracked Pepper to win more than any other on the list. That said, Bigs Pepper and Sea Salt was a legitimate second with the classic and original tasting David Originals in 3rd place.

In truth, there are plenty of fantastic sunflower seeds out there. But, we think our list is as legit and defend-able as any.

1. Best Sunflower Seeds

Reasons to Buy
Reasons to Avoid

Wins: 1287 Losses: 1282 Total: 2569

Without surprise, we think, Spitz Cracked pepper ruled the day. We discovered these seeds 10 years ago and our life has never been the same since. These are our personal go too seeds whenever the options is available. A few people even combine this one and a BBQ flavor to get a nice steak taste.

2. Best Runner Up Seeds

Reasons to Buy
  • You like Salt and Pepper Taste
  • You don’t like the overpowering pepper taste of Spitz Cracked Pepper
Reasons to Avoid
  • You like the classic taste of only Salt
  • You like another flavor
  • You can’t find them

Wins: 1293 Losses: 1269 Total: 2562

Both #1 and #2 in the list contain a black pepper taste. It is, clearly, a winning combination of flavors and well worth your try. We prefer the Spitz Cracked Pepper to these Bigs Sea Salt and Black Pepper. But, to each, his own. These are old school style seeds still making the top 3 of best sunflower seeds.

3. Best Classic Sunflower Seeds

Reasons to Buy
Reasons to Avoid

They are good, but just not as good as Cracked Pepper

Wins: 1272 Losses: 1253 Total: 2525

The original, original sunflower seeds (and what most of us grew up on) are the David seeds. We never called these seeds original because, at the time, these were the only type. The idea of putting flavors in seeds is a somewhat new phenomenon. It is good to see the old school make the top three best sunflower seeds.

4. Best Bacon Seeds

Reasons to Buy
  • It Tastes like Bacon
  • Bacon
  • They do this really unique thing with Pork in the taste buds.
Reasons to Avoid
  • You’re from a different planet and don’t like Bacon
  • You don’t like non stop flavor of bacon.

Users liked this the 4th most we have never tried them.

Wins: 1242 Losses: 1226 Total: 2468

We've never tried the Bigs Sizzling Bacon, but our readers love them enough to give it a worthy top #4 finish in the best-tasting sunflower seeds department. These are on our shortlist to try find and this year.

5. Best Spicy Seeds

Reasons to Buy
Reasons to Avoid

Are you looking for a little burn? Spitz Spicy Seeds ranked out as our highest across the board. Some don't like the spice on their seeds that's why it fell to 5th place. But, in the end, 5th place is a legit landing spot for the Best Spicy Seeds.

6. Best Ranch Flavor Seeds

Reasons to Buy
Reasons to Avoid

At a reasonable #6 on our list of best sunflower seeds are the David Jumbo Ranch seeds

Wins: 1326 Losses: 1322 Total: 2648

The first real derivation from the original flavor was Ranch. When they first arrived on the scene, folks went crazy over a flavored sunflower seed. Ranch flavor is a good fit. Although not our cup of tea, we can appreciate that others like them. David's Ranch are as good as ranch-flavored seeds get.

7. Best Sweet Sunflower Seeds

Reasons to Buy
Reasons to Avoid

Never tried these, but on our shortlist, if we can ever find them. Readers voted it #7---and considering they are usually hard to notice they might be the best sunflower seeds on the list.

Wins: 1168 Losses: 1163 Total: 2331

The only other seed flavor on this list of best seeds we have never had the chance to taste. Giants make a Kettle Roasted flavor. These, based on user comments, appear to be sweet and taste like, well, kettle roasted popcorn. Intriguing enough for us to seek this out this year and try a few.

8. Best BBQ Sunflower Seeds

Reasons to Buy
Reasons to Avoid

You want a salty, sweet or black pepper type taste on your seeds

Another classic taste, we think. Combine these with #1 Cracked Pepper for a Filet Mignon sort of flavor.

Wins: 1311 Losses: 1295 Total: 2606

Smoky BBQ from Spitz is a solid alternative when Cracked Pepper just isn't giving you the same buzz it used to. We love combining our bag of Spitz BBQ into our Cracked Pepper back to create a nice steak flavor. It's a good off-speed approach when straight fastballs of cracked pepper get out of whack.

9. Best Seeds You Don't Know

Reasons to Buy
Reasons to Avoid

Most have never heard of these. But, honestly, a bag of parmesan & pepper Chinooks are fantastic.

Not officially in our taste testing voting (since these are not widely available), we came across the Parmesan & Pepper Chinook seeds a few years back and fell in love. These are found online and in some major chains like Whole Foods. Well worth a trip out of your way to finding a bag, or two, of these. (We review the entire line of these seeds here individually)

In the weirdest video we have ever made, we did a taste test and box opening video of Chinook Seeds.


How to Make Sunbutter: The Best Sunflower Butter Recipe!


Sunbutter looks and tastes much like peanut butter, but instead of peanuts, it’s made from sunflower seeds. Sunflower butter is 30% lower in fat than peanut butter, chock full of vitamin E, and bonus: when you make it yourself it is entirely free of preservatives & added sugars, AND it is totally safe to send off to nut-free environments. Sunbutter has become a school lunch staple in our household. This stuff costs a fortune to buy pre-made, which is silly because it is SO EASY for Prudent Mamas to make at home. So learn how to make sunbutter now!

I’ve heard many home cooks express frustration with their attempts to make sunbutter, so I thought I’d do a sunbutter recipe and photo tutorial to explain the key to making rich, creamy, nutty-flavored sunbutter. It is all about time.

Learn how to make sunbutter with our sunflower butter recipe below, and prepare to lick your fingers, the spoon, the bowl, and maybe even that spill down your toddler’s shirt (don’t judge me)…

How to Make Sunbutter: The Best Sunbutter Recipe

First assemble your ingredients. You’ll need unsalted, shelled, plain-old sunflower seeds. You’ll also need some salt, sugar (or honey/agave/whatever sweetener you like), and some olive oil. That’s it.

Heat a pan on the stove, then toss about 3 cups of sunflower seeds in the hot pan for a minute or two. Keep them moving so they don’t burn. Do not buy roasted sunflower seeds thinking you can skip this step (pre-roasted seeds don’t have enough moisture to create a creamy sunbutter). Here are my seeds before toasting:

Now my seeds are lightly toasted. You don’t NEED to toast them, but it adds a delicious nutty flavor to the seeds. Don’t toast them much darker than this, or you’ll lose too much moisture and end up with a mealy consistency to your sunbutter.

Now toss them in a food processor with 3/4 teaspoon of salt and 1 teaspoon sugar.

Have helper place lid on processor if you wish.

Process into a fine powder consistency (the seeds, not the helper).

This is where many people trip up when making sunbutter. This is the KEY to how to make sunbutter. Do not add olive oil yet, or you will end up with a mealy, grainy, unappetizing mess. Sunflower seeds need to process for quite a while, about ten minutes. The reason being that they will eventually begin to release their oils. This will turn your sunflower powder into sunbutter. So after about five minutes, your mixture will start to get a teensy bit moist, but still crumbly, like this:

Keep processing it. Soon it will release more oil, and get a sheen to it, and look more moist:

At this point I add a teaspoon of honey because I like the flavor, but you don’t have too. Keep processing and watch as more oils are released, until it starts to resemble peanut butter:

Now have a taste. So good, right? Think about what consistency you prefer your sunbutter to be. While the processor is running, drizzle olive oil into the mixture until it reaches the consistency you desire. For my creamy sunbutter pictured here, I added a little more than a tablespoon of olive oil:

Scrape into a container of some sort. I love these paper containers I get from Smart and Final, but you can find similar ones here on Amazon.

The lids have two holes in them for venting (these are normally used for take-out soup and hot food), so I cover them with stickers to keep air out so the sunbutter stays fresh. I also write the date, which is silly because the sunbutter doesn’t last more than two days, what with child, mother, husband, and even mother-in-law chowing down.

Serve your sunbutter up with a variety of dippers. I love sunbutter with fresh carrots (cut on a diagonal to release some of those yummy carrot sugars), apples, and of course crackers.

Now that you’ve learned how to make sunbutter, pack some of your homemade sunbutter up with a variety of fruit, veggie, and carb dippers in your tot’s lunchbox and you’ve got a quick, simple, healthy, inexpensive, no-preservative, allergy-free meal. Can’t beat it.

To use your sunbutter in another recipe, check out our Most Delicious No-Peanut Peanut Sauce recipe. Or make some more healthy lunches like Lunchtime Tabouli, Baked Avocado Hearts, or The Best Grilled Corn Salad.


Enjoy your chocolate pumpkin seed clusters for breakfast, on-the-go or as a sweet snack. With Halloween around the corner, Betsy’s recipe is so tasty your kids may even prefer her clusters over all those high-sugar candy bars.

Cluster Ingredients:

1 cup pumpkin seeds (or seeds or nuts of choice)

½ cup dried fruit/berries of choice (optional)

Step By Step Chocolate Pumpkin Seed Clusters Recipe Directions:

Step 1: In a saucepan over medium-high heat, combine Betsy’s Best Cinnamon Seed Butter, honey, cacao, salt and pepper.

Step 2: Bring to simmer and cook 2 minutes. Remove pan from heat.

Step 3: Add pumpkin seeds, chia seeds, cereal, oats and dried fruit.

Step 4: Stir to combine.

Step 5: Place small drops on parchment paper and let cool before serving.

Step 6: Enjoy your chocolate pumpkin seed clusters!

Peaches and cream is such a treat! Combined with a PB&J it is a foodies delight. Please let us know what you think in the comments below!


Sunflower seeds – Nutrition, Benefits, & Recipes

The seeds that are harvested from the flower head of the sunflower plant are known as sunflower seeds. The sunflower seeds are white and have a tender texture, while the kernel itself is encased in a black and white striped shell. The super seeds can be eaten as whole sunflower seeds, but the majority of the people choose to eat them as kernel—or the “meat” of the seed. On the exterior, the kernel is a fibrous hull that can be challenging to digest.

The best part here is that sunflower seeds are low in carbs and rich in essential vitamins, minerals, and better-for-you fats. As the super sources are available all around the year, they make a healthy snack and are great additions to salads and other simple dishes. To enhance the flavor, they are roasted often, and you can also buy them raw. The plant measures more than 12 inches (30.5 cm) in diameter, and one head features at least 2000 super seeds.

Nutritional facts of sunflower seeds:

  • Calories 163
  • Total fat, which includes: 14 grams
  • Saturated fat 1.5 grams
  • Polyunsaturated fat 9.2 grams
  • Monounsaturated fat 2.7 grams
  • Protein 5 grams
  • Carbs 5 grams
  • Fiber 3 grams
  • Vitamin E 37% of the RDI
  • Niacin 10% of the RDI
  • Vitamin B6 11% of the RDI
  • Folate 17% of the RDI
  • Pantothenic acid 20% of the RDI
  • Iron 6% of the RDI
  • Magnesium 9% of the RDI
  • Zinc 10% of the RDI
  • Copper 26% of the RDI
  • Manganese 30% of the RDI
  • Selenium -32% of the RDI

As per the sunflower seeds nutrition facts, it is nothing surprising to know that they are pretty high in fats, but at the same time, they are made of mostly mono- and polyunsaturated fats, which are a fantastic anti-inflammatory and heart-healthy source of fats which aligns with the needs of our bodies. As per sunflower seeds nutrition, they are a good source of fiber and protein, adding a nice nutrition boost to your favorite recipes.

The majority of the calories in sunflower seeds come from fat, as you are most likely to get at least 19 grams of fat in a single 1/4 cup serving. With the sunflower seeds nutrition facts, it can be concluded that these seeds are an excellent source of vitamin E, providing about 7.4mg. Besides that, they are a fantastic source of thiamin and other nutrients in smaller quantities, including niacin, vitamin B6, and folate.

Health Benefits of sunflower seeds:

  • They help your eyes- It is one of the best sunflower seeds health benefits as these seeds are rich in vitamin E, and they tend to play a crucial role in antioxidant and is critical to eye health also. Experts have said that under sunflower seeds benefits, it supports good vision by warding off eye diseases, including age-related macular degeneration.
  • Inflammation- For the majority of chronic diseases the short-term inflammation is a natural immune response, while chronic inflammation is a risk factor. If you consume the seeds at least five times a week, you are most likely to have 32% lower C-reactive protein levels. The super seeds benefits also include lower C-reactive protein levels as it is loaded with vitamin E and it is abundant in sunflower seeds.
  • Boost your heart health- Moderate unsaturated fat consumption has actually shown to improve one’s heart health, unlike saturated fat. There are a plethora of sunflower seeds’ health benefits, and one of them is a lower risk for cardiovascular disease. You can consume the seeds, like the mono- and polyunsaturated fats found in sunflower seeds can make a significant impact on your heart health.
  • Sunflower Seeds Help to Prevent and Fight Sickness- Some of the great sunflower seeds’ benefits are that sunflower seeds are a good or excellent source of nearly a dozen essential vitamins and minerals, including zinc and selenium. Additionally, under sunflower seeds benefits, we can say that zinc is an integral part of our immune system, as it helps both to develop and maintain the proper function of immune cells. Additionally, zinc plays an essential role as an antioxidant to fight off free radicals. On the flip side, selenium also plays a crucial role when it comes to fighting inflammation and infection, besides boosting immunity, to ensure our bodies are producing a proper response to any intruders in the body. Hence there are a plethora of sunflower seeds’ health benefits.
  • Sunflower seeds are a fantastic food for expecting mothers- There are several sunflower seeds’ benefits no matter you are hoping to have a baby, are pregnant or are just trying to follow a well-balanced diet. It is one of the benefits of the super seeds because they are a fantastic source of zinc and folate besides being an excellent source of vitamin E. Vitamin E is quite crucial for prenatal health, as it helps the fetus develop and use red blood cells and muscles, so it is under one of the best sunflower seeds health benefits. While zinc helps produce insulin and enzymes, the folate supports the placenta and helps prevent spina bifida.

Recipes of sunflower seeds

  • Sunflower Chive ‘Cheese’ Cucumber Bites- It is one of the best sunflower seeds recipes as it is a simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
  • Summer Corn Salad- You can make sunflower seeds recipes with a lot of toasted pepitas and sunflower seeds, tossed in brown sugar lemonade vinaigrette.
  • Roasted Pumpkin Salad- This salad is made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. It is one of the best sunflower seeds recipes for Fall festivities.

Hence, sunflower seeds a good source of thiamine which helps to breakdown carbohydrates, proteins, and fats present in our food into energy, and they also help you in muscle building. If you eat a handful of super seeds can give you an instant energy boost. Thus, they help you in flushing out toxins from your body.


Super Seedy Granola Bars

Have you ever made granola bars that were so good you couldn’t stop eating them? Yeah, these are those granola bars. I have been loving making variations of our Healthy 5-ingredient Granola Bars. They’re so simple, quick and satisfying, I can’t help but dream up new flavors. Chocolate Chip Almond Butter? Yep. Healthy Brownie? Uh huh. Super Mega Seedy? Yeah, this is happening. It starts with seeds, and lots of them! Seeds are an essential part of a plant-based diet. They’re like little nutritional powerhouses.

  • For instance, flax and chia seed are incredibly high in fiber and healthy fats, including Omega 3s.
  • Sunflower seeds are rich in vitamin E, magnesium and selenium – nutrients that protect virtually every square inch of our bodies.
  • And hemp seeds – the healthiest of the bunch – are a complete protein, loaded with Omega 3 and 6 fatty acids, and contain all 19 essential amino acids, which are essential for optimum health.

What’s not to love about these bars? Oh, and I didn’t even talk about the oats and nuts! So many nutrients. These bars get their sweetness from two sources: dates and agave nectar – two sweeteners found in nature that I love using in place of processed sugar whenever possible. The combination of the two not only provides an irresistibly sweet bite, but also acts as the glue that holds it all together. My favorite part about making these? You get to use your hands and feel like a kid again. I love using my hands to mix the wet with the dry ingredients. Even though my hands are a sticky mess afterwards, it’s so worth it. Look at these beauties! You’re going to love these bars. They’re:

Oaty
Nutty
Hearty
Crunchy in all the right places
Perfectly salty-sweet
Loaded with good-for-you ingredients
MEGA seedy
Satisfying
& Ridiculously delicious

These bars are perfect to make ahead of time for snacking when you’re short on time. I like to keep a batch in my freezer in case I have to run out the door and know I’ll be hungry later. Please tell me I’m not the only childless person who packs snacks for outings? Please?

If you make this recipe, be sure to let me know in the comments! Or, take a picture and tag it #minimalistbaker on Instagram. I want to know if it’s love at first bite (which, I suspect it will be). Cheers!


Super Seedy Sunflower Butter

God’s gift to those who cannot have nuts (moment of silence for this delicious treat the incredible hand is modeling).

Although I can have nuts, I have a tendency to overdo it on almond butter (raise hands if you go through 1 jar a week).

Recently, I’ve been enjoying cashew butter and sunflower butter. However, I’ve noticed that many of the sunflower butter brands include added sugar and it ends up being too sweet for my taste. So I wanted to make my own version that I felt better about enjoying every day.

This 6-ingredient, 20-minute sunflower butter gets a serious nutritional boost from hemp seeds, flax seeds, pumpkin seeds and chia seeds! They not only add essential amino acids, protein, fiber, healthy fats, and more, but also a nutty crunch to this creamy spread.

Speaking of spread, what do you spread this butter on? I’m so glad you asked

You get the idea. If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag the recipe #minimalistbaker on Instagram. Cheers, friends!


Ah! Sunflower

Sunflowers are native to North America and were one of the first crops to be grown and some sources suggest that they were domesticated even before corn. American Indians used sunflowers for food as long as 3,000 years ago.

Though native to North America, it was actually Russia, under Peter the Great, who bred and cultivated the sunflower into the plant we know today. In the 18th century, sunflower seeds were transported from the New World to the Old World. Peter the Great became fascinated by them and Russia began growing them en masse – two million acres of them a year! By 1830 the sunflower made its way back to the Americas. But it wasn’t until 1926, when the Missouri Sunflower Growers Association started producing oil from the plants, that the sunflower really took off and has been a respected and appreciated resource ever since.

Sunflower heads consist of 1,000 to 2,000 individual flowers joined together by a receptacle base.

The Native Sunflower grows to 15 feet tall with flower heads up to 2 feet in diameter, and can produce over 1,000 seeds from one plant. Sunflower seeds are rich in protein and yield a high-quality cooking oil.

Sunflowers are such happy, stunning flowers, don’t you think? Kansas did well when it designated the sunflower as it’s official State flower. Sunflowers cover the state each summer. So much so that historically they were regarded as an infectious weed and lawmakers had actually attempted at one point to get rid of the “noxious weed.” But one year in the late 1800’s a Kansas state lawmaker attended an out-of-state rodeo and he noticed something that would forever change Kansas’ perception of the flower. His fellow Kansans were wearing sunflowers as a way of identifying to others their state of origin. And so this lawmaker went back home to Kansas and filed the legislation that would make the sunflower the state’s official floral emblem in 1903. Today the noble sunflower stands as a symbol of pride. And what a beautiful symbol is it!

Here is a delicious cookie, a tribute, to the state of Kansas. Sunflower seed cookies are a traditional treat in Kansas and here is a Daring Gourmet version of these beloved cookies that you are guaranteed to enjoy!

In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4-5 minutes.

Add the coconut oil, eggs and vanilla and mix until combined.

In a separate bowl, combine the flour, baking soda, baking powder and salt.

Add the flour mixture to the wet mixture and beat just until combined.

Stir in the oats, shredded coconut, sunflower seeds.

Drop the cookie batter by the spoonful onto a prepared cookie sheet.

In an oven preheated to 350 degrees F, bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden.


Recipe Summary

  • 3 ½ cups all-purpose flour
  • 1 package active dry yeast
  • ½ cup milk
  • 3 tablespoons sugar
  • 2 tablespoons margarine or butter
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon finely shredded orange peel (set aside)
  • ½ cup orange juice
  • ⅔ cup shelled sunflower seeds
  • Melted margarine or butter (optional)
  • Honey (optional)

In a large mixing bowl combine 1-1/2 cups of the flour and the yeast.

In a small saucepan heat and stir milk, sugar, the 2 tablespoons margarine or butter, and the salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to dry mixture in mixing bowl add egg and orange juice. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in sunflower seeds, orange peel, and as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface of dough. Cover let rise in warm place until double in size (1-1/4 to 1-1/2 hours).

Punch dough down. Cover let rest 10 minutes. Meanwhile, grease an 8x4x2-inch loaf pan. Shape dough into loaf place in prepared pan. Cover let rise in warm place until double in size (30 to 45 minutes). If desired, brush top with melted margarine or butter.

Bake in a 375 degree F oven for 35 to 40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Immediately remove from pan. Cool on wire rack. If desired, serve with honey. Makes 1 loaf (16 servings).