Tag Archives: sunflower seeds

Sunflower Millet Bread

Katie:  Ever since discovering millet, I’ve looked for different ways to use it, cooked or dry.  It’s great to use in breads as a way of adding some texture and a nutty flavor.  After enjoying seed bread with millet from a bakery, I decided to try to make some myself.  I found this recipe on Bread from a Novice Baker.  I substituted half whole wheat and half all-purpose flour for the whole wheat flour.  I also toasted the sunflower seeds and let the bread rise longer than called for.  It turned out really good!  The honey was a sweet addition, and the bread was really moist.

Sunflower Millet Bread (slightly adapted from Pamela on The Fresh Loaf found via Bread from a Novice Baker)

  • 2 packages active dry yeast
  • 2 cups warm water
  • 1/4 cup honey
  • 1/2 cup sunflower seeds
  • 1/2 cup whole hulled millet
  • 2 cups whole wheat flour, divided
  • 2 cups all-purpose flour, divided
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  1. Add the sunflower seeds to a frying pan over medium-high heat.  Toast seeds, stirring occasionally until they turn light brown.  Remove from pan and let cool.
  2. In a large mixing bowl combine the yeast and water, stirring until dissolved. Blend in the honey, seeds, and millet. Mix in 1 cup of whole wheat flour and 1 cup of all-purpose flour until blended. Cover the bowl with a towel and let proof about 30 minutes, or until the mixture becomes a light, bubbly sponge.
  3. Stir down the sponge and blend in the oil and salt. Gradually add remaining flour to make a soft, workable dough that pulls away from the sides of the bowl. Turn the dough out on a lightly floured surface and knead until smooth and resilient. Cover with a towel and let rest 30 minutes.
  4. Lightly grease two 8 1/2-inch loaf pans. Divide dough in half, shape into loaves, and place in the pans. Cover an let rise 1 hour.
  5. Preheat the oven to 350ºF. Bake the loaves about 35 mintues, or until golden brown. Remove the pans and let cool and wire racks.
    Makes 2 loaves.

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Roasted Butternut Squash and Corn Salad

Katie:  After a warm, sunny summer, it’s hard to see the days getting shorter and the air getting chillier.  At least there’s one thing that helps make the transition to fall a bit easier:  pumpkins!!  I’ve been spotting pumpkins, or as I’m always corrected “squash”, at the farmer’s market for the last couple of weeks.  I made two batches of muffins with the ambercup squash I found.

After a difficult week, I was in need of a pumpkin to cheer me up a little.  I had a butternut squash to use, but didn’t want to make anything too wintery yet.  Since sweet corn is still in season, I was happy to find this recipe for Roasted Butternut and Corn Salad.  The roasted butternut and corn made an interesting combination.  I only used 1/2 of a chili pepper for the dressing, but it was still pretty spicy, so I’m glad I decided not to mix it in the salad.  I added extra fresh basil.  The toasted sunflower seeds and feta cheese enhanced the other flavors.  Next time, I might try adding some lime or lemon juice or even some yogurt to the dressing to balance the spiciness.

Roasted Butternut Squash and Corn Salad (adapted slightly from The First Mess)
serves: 2-4

  • 1 small-medium butternut squash, peeled and diced into small cubes
  • olive oil
  • 1/2  – 1 small chili/hot pepper (I used a Thai chili pepper)
  • 3 ears of corn, husked and cleaned
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave nectar
  • 1/2 clove of garlic, sliced
  • 1/2 tsp dijon mustard
  • 1 Tbsp water
  • 1/4 cup pumpkin seeds, toasted (I toasted them in a skillet over medium-high heat until they were lightly brown)
  • 1/4 cup feta cheese, crumbled
  • 2-4 fresh basil leaves, slivered
  • salt and pepper, to taste

Preheat the oven to 375 degrees F.

Mix the pieces of squash with 2 teaspoons olive oil, salt, and pepper. Spread out onto a baking sheet. Add the whole chili to the sheet as well. Roast until the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside.

While the squash is roasting, cut the corn from the cobs.  Mix with 1 teaspoon olive oil, salt, and pepper.  Spread in a single layer on a baking sheet and roast for 15 minutes, or until corn begins to turn light brown. Set aside.

For the dressing, combine the apple cider vinegar, agave nectar, garlic, roasted chili, dijon mustard, 2 teaspoons oil, water, salt, and pepper in a blender. Blend mixture until well-mixed.

Combine the squash, corn, and basil in a large bowl.  Top individual servings with dressing, roasted seeds, and feta cheese.

Chickpea Salad with Mango Dressing

Katie:  When I saw mangoes featured at the store this week, I grabbed one, but wasn’t sure what I’d do with it.  When I came across this recipe for Garbanzo Bean Salad with Mexican Mango Dressing, I was really intrigued.  I would have never have thought of blended a mango, mixing it with spices, and using it as a creamy dressing to top a salad.  I had to improvise a little, using what I had, but it turned out great!  This might be the perfect way to bring a little bit of sunshine into your kitchen, even if the weather outside isn’t very spring-like yet.  Here’s my version of the salad:

Chickpea Salad with Mango Dressing (slightly adapted from My New Roots)

Salad:

  • 1 – 2 Tbsp. raw sunflower seeds
  • 3 cups cooked chickpeas (about 2 cans), drained and rinsed
  • 1 red bell pepper
  • 3 carrots
  • other vegetables of your choice (e.g. jicama, bean sprouts, other beans)
  • optional: salad greens

Dressing:

  • 1 ripe mango
  • 1/4 cup freshly squeezed lime juice
  • 2 large green onions, with tops, roughly chopped
  • 1 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/8 tsp. ground cayenne pepper
  • freshly ground black pepper, to taste

Instructions:

  1. Heat a skillet over medium heat.  Add the sunflower seeds and roast for a few minutes, stirring occasionally, until they begin to brown.  Set aside.
  2. Peel the mango, cut into large chunks, and place in a blender or food processor with all other dressing ingredients. Blend until uniform and creamy. Season with freshly ground black pepper or other spices to taste.
  3. In a large bowl, pour the dressing over the chickpeas and let sit while you prepare the rest of the salad filling.
  4. Chop the remaining vegetables and add to the salad.
  5. Serve plain or over salad greens.
  6. Top with sunflower seeds before serving.
  7. Enjoy!

Pumpkin Cornbread with Roasted Sunflower Seeds

Katie:  With the cool, rainy fall weather, I’ve been in the mood for soup lately.  To accompany the soups I’ve been making, I’ve tried out a few new bread recipes.  Since I enjoyed this recipe for Pumpkin Cornbread and this recipe for Whole Wheat Sunflower Bread, I decided something in-between might be even better.  The bread I came up with turned out pretty good.  It would probably go really well with chili.  I served it with this recipe for Pear Parsnip Soup, using the parsnips I found at the farmers market this weekend.  Here’s my recipe for the bread:

Pumpkin Cornbread with Roasted Sunflower Seeds

  • 1/2 cup roasted and salted sunflower seeds*
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg and 2 egg whites (or 2 eggs)
  • 1 cup pumpkin or squash puree
  • 1/4 cup maple or agave syrup (next time I’ll try honey)
  • 1/4 cup vegetable oil

*If you’re using raw sunflower seeds, toss them with 1/2 teaspoon olive oil and 1/2 teaspoon salt and bake on a cookie sheet for about 10 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.

  1. Preheat oven to 350 degrees F. Spray a 9x4x3 inch baking pan with cooking spray and set aside.
  2. Whisk together the flour, baking powder, salt, and cornmeal in a medium mixing bowl.
  3. Whisk together the eggs, pumpkin, oil, and syrup in a large bowl.
  4. Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined.  The batter will be thick. Fold in the sunflower seeds.
  5. Pour batter into the prepared pan.  Bake for 35-40 minutes.  The bread should be lightly brown and a toothpick should come out clean.  Remove from oven and let rest in the pan for 10 minutes before transferring to a cooling rack.
  6. Enjoy!

Spicy Roasted Pumpkin and Sunflower Seeds

Katie:  Since I can’t buy canned pumpkin where I live, I often roast pumpkins to make my own pumpkin puree.  Usually, I throw the seeds in the compost with the shell, but today I decided to try using them.  After having great results with this recipe for Whole Wheat Sunflower Bread from Joy the Baker last week (which went great with homemade roasted carrot soup), I decided to try her recipe for Spicy Roasted Pumpkin and Sunflower Seeds.  I followed the recipe as written, only increasing the baking time a little at the end, and they turned out really well.  They were a mixture of sweet and spicy, an addictive snack!  Even if you’re not in the habit of roasting your own pumpkins, you could probably use any raw seeds found at the grocery store for this tasty snack.