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Smoked Sunflower Seeds
Appetizer American

Smoked Sunflower Seeds

Prep
5 min
Cook
180 min
Total
305 min

Instructions

  1. 1 Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
  2. 2 Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
  3. 3 Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
  4. 4 Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.

By Soup Loving Nicole

Berry Nut and Seed Crunch
Appetizer

Berry Nut and Seed Crunch

4.0

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
  3. 3 Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.

By Chef Boyardee

Josephine's No-Bake Granola Bars
Appetizer

Josephine's No-Bake Granola Bars

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Lightly grease an 8-inch glass baking dish.
  2. 2 Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.
  3. 3 Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.
  4. 4 Cool mixture completely before cutting into bars.

By cookiegirl40

Dried Cranberry Fruit-Nut Bars
Appetizer

Dried Cranberry Fruit-Nut Bars

Prep
15 min
Cook
25 min
Total
190 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
  3. 3 Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
  4. 4 Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
  5. 5 Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

By catwall

Energy Balls without Peanut Butter
Appetizer

Energy Balls without Peanut Butter

5.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
  2. 2 Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
  3. 3 Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
  4. 4 Refrigerate for 2 to 24 hours before serving.

By Erena Wismer

Chocolate Chip Coconut No-Bake Granola Bars
Appetizer

Chocolate Chip Coconut No-Bake Granola Bars

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
  2. 2 Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
  3. 3 Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
  4. 4 Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
  5. 5 Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

By Barbara Ortiz

Veggie Pate
Appetizer

Veggie Pate

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. 2 In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
  3. 3 Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

By Paula

Peanut Butter Trail Mix Bars
Appetizer

Peanut Butter Trail Mix Bars

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
  2. 2 Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
  3. 3 Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
  4. 4 Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
  5. 5 Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
  6. 6 Refrigerate for 30 minutes before cutting into bars.

By greenlight

Chuck's Protein Bars
Appetizer American

Chuck's Protein Bars

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. 2 Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
  3. 3 Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
  4. 4 Bake in preheated oven until browned, about 15 minutes.

By Amy Gray-Hughes

Vegan Energy Balls
Appetizer American

Vegan Energy Balls

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
  2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
  3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
  4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
  5. 5 Place in the freezer to firm up and store.

By Kameron

Sweet and Spicy High-Protein Snack Mix
Appetizer American

Sweet and Spicy High-Protein Snack Mix

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Combine wheat cereal squares, mixed nuts, oat cereal, pretzels, crackers, and sunflower seeds in a large bowl; set aside.
  3. 3 Combine butter, honey, Worcestershire sauce, salt, cayenne pepper, chili powder, garlic powder, and onion powder in a small saucepan over medium-low heat until butter is melted and spices are blended; pour over wheat cereal square mixture and stir until well combined. Transfer to a large baking sheet.
  4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely.
  5. 5 Stir in dried cherries and smoked beef stick pieces.

By Tammy Lynn

Homemade Honey-Sunflower Butter

Homemade Honey-Sunflower Butter

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
  2. 2 Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Store in an airtight container.

By thedailygourmet

Homemade Sunflower Butter
Snack American

Homemade Sunflower Butter

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sunflower seeds to a high-powered blender, such as a Vitamix; secure lid.
  2. 2 Select Variable 1, slowly increase speed to Variable 10, then switch to High, according to manufacturer's instructions. Push sunflower seeds into blades with the tamper; blend until sunflower butter develops an oily sheen. Season with salt. Store in an airtight container.

By thedailygourmet

Broccoli and Bacon Salad
Lunch

Broccoli and Bacon Salad

3.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Tear bacon into small pieces.
  2. 2 Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.
  3. 3 Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

By Diana Bull

Savory TMT Sandwich Filling
Lunch

Savory TMT Sandwich Filling

4.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
  2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Rye Soda Bread

Rye Soda Bread

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
  3. 3 Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
  4. 4 Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
  5. 5 Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

By LauraF

Sunflower Almond Wheat Bread
Snack

Sunflower Almond Wheat Bread

4.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

By Alex Storey

Oat-Free and Gluten-Free Granola Bars (Clean Eating)
Lunch

Oat-Free and Gluten-Free Granola Bars (Clean Eating)

4.5

Prep
10 min
Cook
3 min
Total
133 min

Instructions

  1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
  2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
  3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
  4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
  5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Tangy Broccoli Salad
Lunch

Tangy Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
  3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

My Cousin Maxi's Broccoli Salad
Dinner

My Cousin Maxi's Broccoli Salad

4.9

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
  2. 2 Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
  3. 3 Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

By Yoly

Sweet Broccoli Salad
Dinner

Sweet Broccoli Salad

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
  2. 2 Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
  3. 3 Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.

By Yoly

Lettuce, Avocado and Sunflower Seed Salad
Lunch

Lettuce, Avocado and Sunflower Seed Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
  2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Alyson's Broccoli Salad
Lunch

Alyson's Broccoli Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
  3. 3 Before serving, toss salad with crumbled bacon and sunflower seeds.

By JJOHN32