Type what you have

Ingredients

• ✓ sunflower seed
• basil
• parsley
• olive oil
• pecorino romano cheese
• lemon
• garlic
• salt

Instructions

1. 1 Combine basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt in a small blender or food processor; purée until reaches desired consistency. Taste; adjust salt.

By Jonathan Charbz

Ingredients

• ✓ sunflower seed
• mixed salad greens
• dried cranberry
• tomato
• avocado
• raspberry walnut vinaigrette

Instructions

1. 1 In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

By Haley

Ingredients

• ✓ sunflower seed
• bacon
• broccoli
• raisin
• green onion
• mayonnaise
• white sugar
• apple cider vinegar

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

Ingredients

• ✓ sunflower seed
• bacon
• broccoli
• cheddar cheese
• green onion
• mayonnaise
• natural sweetener
• apple cider vinegar

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

Ingredients

• ✓ sunflower seed
• butternut squash
• cauliflower
• broccoli
• walnut
• almond
• salt
• cumin
• black pepper
• vegetable oil

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
2. 2 Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
3. 3 Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
4. 4 Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
5. 5 Divide mixture into 4 equal portions and shape into patties.
6. 6 Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

By CS22

Ingredients

• ✓ sunflower seed
• purple cabbage
• carrot
• cranberry
• onion
• parsley
• balsamic vinaigrette salad dressing
• lemon juice
• blue cheese

Instructions

1. 1 Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.

By Dottie

Ingredients

• ✓ sunflower seed
• butternut squash
• onion
• mayonnaise
• cheddar cheese
• white sugar
• egg
• cracker crumb
• pecan
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
3. 3 Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
4. 4 Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.

By emoon

Ingredients

• ✓ sunflower seed
• bacon
• broccoli
• red onion
• mayonnaise
• white sugar
• white vinegar

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 and let cool enough to handle, 5 to 10 minutes. Crumble.
2. 2 Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.
3. 3 Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

By Issaarnold

Ingredients

• ✓ sunflower seed
• almond
• napa cabbage
• ramen noodle
• seasoning packet
• green onion
• mayonnaise
• sesame seed
• white sugar
• apple cider vinegar
• olive oil
• soy sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
3. 3 Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
4. 4 Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

By CaptQuent

Ingredients

• ✓ sunflower seed
• walnut
• chickpea
• red onion
• egg
• parsley
• herb seasoning blend
• black pepper
• olive oil
• cheddar cheese
• pita bread
• ranch dressing
• romaine lettuce
• tomato
• avocado

Instructions

1. 1 Cook walnuts and sunflower seeds in a medium skillet over medium heat, stirring occasionally, until lightly toasted and fragrant, about 5 minutes.
2. 2 Mash chickpeas with a fork in a large bowl (or pulse in a food processor). Stir in toasted walnuts and sunflower seeds, onion, egg, parsley, seasoning blend, and pepper until well combined. Divide mixture in half and shape into patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties and fry until well browned and heated through, about 3 minutes per side. Lay one Cheddar slice over each patty and remove from the heat.
4. 4 Heat pita round in the medium skillet over medium-low heat until warm, about 1 minute per side. Remove from the skillet and cut in half.
5. 5 Spread ranch dressing inside each pita half and line with romaine. Slide a cheesy patty into each pita, then top with tomato and avocado.

By jade

Ingredients

• ✓ sunflower seed
• brown rice
• water
• cashew
• onion
• carrot
• olive oil
• salt

Instructions

1. 1 In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 Preheat the grill for high heat.
3. 3 Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
4. 4 Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

By Janice Joyner

Ingredients

• ✓ sunflower seed
• coconut milk
• red curry paste
• cilantro
• lime
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ sunflower seed
• dijon mustard
• apple cider vinegar
• olive oil
• agave syrup
• garlic
• ginger root
• salt
• water
• arugula
• brown rice
• brussels sprout
• cheddar cheese
• cranberry
• avocado

Instructions

1. 1 Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.
2. 2 Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sunflower seeds.

By jaybu

Ingredients

• ✓ sunflower seed
• broccoli
• carrot
• sweet onion
• mayonnaise
• olive oil
• white wine vinegar
• lemon
• salt

Instructions

1. 1 Remove broccoli stems and set aside. Chop broccoli into small florets.
2. 2 Attach the shredder blade to a food processor. Shred 1/2 of the broccoli stems and 1/2 of the carrots. Switch to the slicer blade and slice remaining broccoli stems and carrots. Dump contents of the food processor bowl into a large bowl with broccoli florets and onion.
3. 3 Whisk together mayonnaise, olive oil, vinegar, and lemon juice in a small bowl. Pour in with the veggies and toss to coat. Marinate in the refrigerator for at least 1 hour.
4. 4 Taste and season with salt. Add sunflower seeds just before serving.

By JonMichel

Ingredients

• ✓ sunflower seed
• pork sausage
• coleslaw mix
• carrot
• green onion
• garlic
• soy sauce
• sesame oil
• ginger

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until vegetables are tender, 7 to 10 minutes. Stir in sunflower seeds and ginger.

By Cara

Ingredients

• ✓ sunflower seed
• naan bread
• goat cheese
• dried cranberry
• flax seed
• almond
• cumin
• cinnamon
• turmeric
• hot pepper sauce
• lemon juice
• soy sauce
• balsamic vinegar
• portobello mushroom
• tomato
• sweet onion
• olive oil
• ginger teriyaki marinade
• wild salmon

Instructions

1. 1 Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
3. 3 Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
4. 4 Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

By Elle

Ingredients

• ✓ sunflower seed
• hawaiian sweet bread
• sage
• poultry seasoning
• salt
• pepper
• butter
• celery
• onion
• water
• cranberry

Instructions

1. 1 Cut day old sweet bread into small pieces and place in large bowl. Add the sage, poultry seasoning, salt and pepper. Toss and allow bread to sit until dry.
2. 2 In a large skillet, melt butter and add celery, onion and water. Stir until heated but not boiling.
3. 3 Combine the cranberries, sunflower seeds and vegetable mixture to bowl of dried bread; stir well.
4. 4 Use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

By Diana Chastain

Ingredients

• ✓ sunflower seed
• romaine lettuce
• cucumber
• carrot
• green onion
• cauliflower
• red bell pepper
• celery
• parsley
• dressing
• salt
• black pepper

Instructions

1. 1 Combine lettuce, cucumber, carrot, green onions, cauliflower, bell pepper, sunflower seeds, celery, and parsley in a large bowl.
2. 2 Drizzle with dressing; season with salt and black pepper.

By FoodRight's Youth Chef Academy

Ingredients

• ✓ sunflower seed
• beet
• olive oil
• salt
• black pepper
• egg
• all-purpose flour
• bread crumb
• goat cheese
• canola oil
• mixed salad greens
• balsamic vinaigrette dressing

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
3. 3 Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
4. 4 Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
5. 5 Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
6. 6 Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
7. 7 Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
8. 8 Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

By hannahclevenger

Ingredients

• ✓ sunflower seed
• egg
• avocado
• olive oil
• garlic
• lemon pepper seasoning
• cabbage
• greek yogurt
• onion
• broccoli floret
• lemon juice
• salt
• black pepper

Instructions

1. 1 Mash eggs, avocado, olive oil, garlic, and lemon-pepper seasoning together in a bowl until sauce is smooth. Add cabbage and Greek yogurt to sauce and toss until evenly coated. Mix onion, sunflower seeds, and broccoli into cabbage mixture until evenly coated. Mix lemon juice, salt, and pepper into slaw. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By pho1962

Ingredients

• ✓ sunflower seed
• white sugar
• vinegar
• salt
• black pepper
• olive oil
• kale
• edamame
• soybean
• red onion
• carrot
• blueberry
• cranberry
• cashew

Instructions

1. 1 To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.
2. 2 Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

By Susan

Ingredients

• ✓ sunflower seed
• black bean
• rolled oat
• white mushroom
• red bell pepper
• green bell pepper
• onion
• parsley
• vegan worcestershire sauce
• salt
• black pepper
• onion powder
• garlic powder
• cumin
• vegetable oil

Instructions

1. 1 Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
2. 2 Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
3. 3 Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
4. 4 Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.

By Crystal Lirette

Ingredients

• ✓ sunflower seed
• onion
• canola oil
• garlic
• carrot
• cauliflower
• broccoli floret
• mushroom
• soy sauce
• water
• tomato
• basil
• salt
• black pepper

Instructions

1. 1 Combine onion, canola oil, and garlic in a large skillet. Cook over medium-high heat for 4 minutes. Add carrots, cauliflower, broccoli, and mushrooms one at a time with 2 minutes between each. Pour in soy sauce and stir to coat. Cook for 2 minutes more. Add water, tomato, basil, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are fork-tender but not soft, about 5 minutes. Sprinkle with sunflower seeds.

By Anie

Ingredients

• ✓ sunflower seed
• bok choy
• napa cabbage
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• almond
• white sugar
• olive oil
• soy sauce
• cider vinegar
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ sunflower seed
• vegetable broth
• egg
• black pepper
• salt
• cranberry
• barley nugget cereal
• wheat nugget cereal
• whole-grain bread
• bay leaf
• parsley
• thyme
• cardamom
• carrot
• celery
• onion
• butter
• pumpkin seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
2. 2 Melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
3. 3 Toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish.
4. 4 Bake in preheated oven until browned, about 30 minutes.

By Tiffani Osterhout Panek

Ingredients

• ✓ sunflower seed
• lemon juice
• pecorino romano cheese
• black pepper
• sea salt
• yellow onion
• red pepper flake
• garlic
• olive oil
• tagliatelle pasta
• salt
• garlic
• lemon
• pecorino romano cheese
• olive oil
• parsley
• basil

Instructions

1. 1 Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
3. 3 While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
4. 4 Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
5. 5 Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

By Jonathan Charbz

Ingredients

• ✓ sunflower seed
• vegetable broth
• tomato
• black pepper
• salt
• basil
• oregano
• coriander
• broccoli
• celery
• yam
• turnip
• carrot
• onion
• vegetable oil
• milk
• parmesan cheese
• margarine
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Whisk the flour and baking powder together in a mixing bowl. Cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs. Fold the sunflower seeds and Parmesan cheese into the mixture. Add most of the milk and mix to a firm dough.
3. 3 Turn the dough out onto a lightly floured surface and lightly roll to a thickness of 3/8 inch. Cut into 2-inch rounds and arrange on a baking sheet. Brush the tops of the biscuits with the remaining milk.
4. 4 Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
5. 5 Heat the oil in a large pot over medium-high heat; cook and stir the onion, carrots, turnips, yam, celery, and broccoli in the hot oil until the vegetables are soft, about 10 minutes. Season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth. Simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes. Serve in bowls topped with the mini-biscuits.

By VeggieBecca

Ingredients

• ✓ sunflower seed
• water
• all-purpose flour
• whole wheat flour
• rye flour
• active dry yeast
• all-purpose flour
• whole wheat flour
• water
• polenta
• flax seed
• salt
• honey
• flour
• cornmeal

Instructions

1. 1 Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
2. 2 Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
3. 3 Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
4. 4 Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
6. 6 Remove plastic wrap from risen dough and mist the top of the dough with water.
7. 7 Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ sunflower seed

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

Ingredients

• ✓ sunflower seed
• salt

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