sunflower seed

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad. 

Winter Crunch Salad

raw sunflower seeds

extra-virgin olive oil

Kosher salt

black pepper

shallot

lemon

garlic clove

Dijon mustard

Tuscan kale (about ¾ pound)

brussels sprouts

Parmesan

Pink Lady apple

Didn’t think you could eat brussels sprouts raw? Well you can, especially when they’re thinly sliced and tossed in a tangy, mustardy vinaigrette. Add a mess of kale, salty cheese, sweet-tart apple, and crunchy seeds, and you get a borderline addictive salad.

Bon Appétit

Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool.

Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.

Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

Grate 2 oz. Parmesan on the small holes of a box grater.

Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.

Whisk remaining ⅓ cup oil into bowl with lemon mixture.

Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.

Add cheese and sunflower seeds and toss lightly to incorporate.

Do Ahead: Dressing, kale mixture, and toasted sunflower seeds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Caramelized-Honey Nut and Seed Tart

all-purpose flour

sugar

salt

(1 stick) chilled unsalted butter, cut into pieces

honey

heavy cream

unsalted butter

corn syrup

vanilla extract

nuts

unsalted, roasted seeds (such

Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.

Beat egg yolks with 1 Tbsp. water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.

Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15–20 minutes.

Preheat oven to 350˚. Prick bottom of dough in a few places with a fork and bake until golden all over, 20–25 minutes. Transfer pan to a wire rack. (Leave oven on if you’re not making the crust ahead and are making the filling next.)

Do Ahead: Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.

Bring honey and 1 Tbsp. water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5–8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.

Scrape filling into warm or room-temperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25–30 minutes. Let cool.

Do Ahead: Tart can be made 1 day ahead. Store tightly wrapped at room temperature.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour (precooked corn flour) and water. Yes, you will need to seek out arepa flour (Goya and PAN are widely available). Both white and yellow will work, but keep in mind that yellow typically requires a bit more water to become properly hydrated.

Arepas With Black Beans and Avocado

arepa flour

extra-virgin olive oil, divided

serrano chile

avocado

cilantro leaves

lime

chili powder

black beans, drained, rinsed

queso fresco (optional)

Preheat oven to 325°. Toast seeds on a parchment paper–lined rimmed baking sheet, tossing once, until darkened and fragrant, 8–10 minutes. Transfer to a small bowl; reserve baking sheet and parchment.

Meanwhile, combine flour and 2 tsp. Diamond Crystal or 1 tsp. Morton salt in a large bowl. Add 2 tsp. oil and 1 cup warm water and mix with a sturdy spatula or your hands to combine. If dough feels dry, add more water 1 tablespoonful at a time until it holds together. Smash and knead dough until smooth and no small clumps or dry bits remain (be patient and really knead it—it will hydrate and come together); it shouldn’t crack when you squeeze it. Cover bowl with a damp kitchen towel and set aside to let dough hydrate, 15 minutes.

Halve chile lengthwise, removing seeds and membranes if less heat is desired. Place one half in a food processor. Finely chop remaining chile and set aside. Add avocado, ½ cup cilantro, and juice from 1 lime to food processor and pulse until mostly smooth. With the motor running, drizzle in 2 Tbsp. oil until a smooth sauce forms. Taste and season with salt.

Add all but 2 Tbsp. toasted seeds to hydrated dough. Knead in bowl until seeds are incorporated and dough is firm and homogenous, 1–2 minutes. Turn out dough onto reserved parchment and divide into 4 pieces. Press and pat into disks that are 5"–5½" in diameter and ⅛"–¼" thick. Return disks with parchment to baking sheet.

Heat 1 tsp. oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Working in batches, add arepas and cook, turning once with a spatula and reducing heat to medium if they’re browning too quickly, until a crisp, slightly charred crust forms, 3–5 minutes per side. Transfer arepas to same baking sheet and bake until slightly puffed and springy, 10–12 minutes.

While arepas bake, wipe out skillet, then pour in remaining 1 Tbsp. oil and heat over medium. Add chili powder and cook, stirring, until fragrant, about 20 seconds. Add beans and cook, stirring frequently, until warmed through, 3–4 minutes. Add reserved chopped chile and cook, stirring, until fragrant, about 1 more minute. Remove from heat and add remaining ½ cup cilantro. Season with salt.

Spread arepas with avocado sauce. Top with bean mixture, cheese (if using), and reserved seeds.

Spicy Carrot Hummus 

carrots, peeled, ends trimmed (about 4 ounces)

chickpeas, rinsed, drained

tahini,

lemon juice

garlic

(or more) harissa, Sriracha, or gochujang

(or more) kosher salt

cumin

olive oil,

Toasted sunflower seeds and chopped parsley (for serving)

Brands of harissa can vary widely in heat levels, so start with 1 Tbsp. and give it a taste. Gradually add more if you like it spicy. This is one of five ways to riff on hummus—see more recipes here!

Preheat oven to 425°. Place carrots in the center of a large square of foil and drizzle with 2 Tbsp. water. Wrap foil around carrots to make a tightly sealed packet. Place on a foil-lined rimmed baking sheet and roast until carrots are very tender, 40–50 minutes. Let sit until cool enough to handle.

Process roasted carrots, chickpeas, tahini, lemon juice, garlic, harissa, salt, and cumin in a food processor until mixture is smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed. Add more harissa to make hummus spicier, if desired, then process to incorporate, just a few seconds longer.

Transfer hummus to a shallow bowl. Top with sunflower seeds and parsley and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

Seeded wholemeal loaf

strong wholemeal bread flour

spelt flour

sachet fast-action dried yeast

tbsp black treacle

oil,

mixed seeds (we used pumpkin, sunflower, poppy and linseeds)

egg yolk, loosened

Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.

Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size – this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.

Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles – add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.

Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it’s ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown – if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

I&#039;m kind of avoiding cashews right now, so I made this creamy, spreadable, inexpensive Vegan Sunflower Seed Cream Cheese instead that is absolutely delicious. 

Vegan Sunflower Seed Cream Cheese

Sunflower Seeds (unroasted, unsalted, hulled)

Oat Milk (unsweetened)

Tbs Nutritional Yeast

Tbs White Miso

Lemon

Tbs Apple Cider Vinegar

tsp Garlic Powder

tsp Onion Powder

Green Onions (chopped)

Soak sunflower seeds in enough water to cover for 1 hour

Drain sunflower seeds and add to a high-speed blender

Add all the remaining ingredients except the green onions

Place in a bowl and fold in green onions, mix well.

Can be eaten right away but tasted better after refrigerated

Try this energy-boosting granola breakfast to start your day. Packed with heart-healthy oats, seeds, nuts and berries, it's sure to make you feel good.

Homemade granola

vegetable oil

maple syrup

tbsp honey

tsp vanilla extract

rolled oats

tbsp sesame seeds

pumpkin seeds

almond

dried berries (find them in the baking aisle)

coconut flakes coconut

Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.

Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.

Seedy Oat Crackers

oats

raw pumpkin seeds (pepitas)

sesame seeds

chia seeds

poppy seeds

Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.

Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.

Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.

Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Make a batch on a Sunday for a quick and easy breakfast on-the-go for the rest of the week. 

Each serving provides 168 kcal, 3.5g protein, 13g carbohydrates (of which 5.5g sugars), 11g fat (of which 4g saturates), 2g fibre and 0.15g salt.

Top 9 sunflower seed recipes from across the web

The most viewed sunflower seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Winter Crunch Salad

Caramelized-Honey Nut and Seed Tart

Arepas With Black Beans and Avocado

Spicy Carrot Hummus

Seeded wholemeal loaf

Vegan Sunflower Seed Cream Cheese

Homemade granola

Seedy Oat Crackers

Breakfast bars

Top 9 sunflower seed recipes from across the web

The most viewed sunflower seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Winter Crunch Salad

Caramelized-Honey Nut and Seed Tart

Arepas With Black Beans and Avocado

Spicy Carrot Hummus

Seeded wholemeal loaf

Vegan Sunflower Seed Cream Cheese

Homemade granola

Seedy Oat Crackers

Breakfast bars

The most viewed sunflower seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine