In last week’s order several members split a ten-pound bag of raw, hulled sunflower seeds. Since seeds are the building blocks of plants, they are excellent sources of amino acids, fatty acids and several very important vitamins and minerals.
Sunflower seeds contain good amounts of Vitamin E, Vitamin B1(thiamine), manganese, folate, magnesium, selenium, and several other vitamins and minerals. A quarter-cup serving of sunflower seeds a day will take care of a third of the recommended daily intake of these vitamins and minerals.
Sunflower seeds can go rancid pretty quickly, so they should be kept in airtight containers and stored in the fridge or freezer.
We found this cookie recipe on Rodale’s recipe site. We’re not too fond of canola oil (why is a genetically modified and adulterated rapeseed oil, an oil that has been historically used for fuel and industrial applications considered healthy?), so we suggest substituting duck fat, leaf lard (note to self: render the batch Hudson Valley Harvest sent us), unsalted butter, or coconut oil.
We’re also going to see how this recipe does with and without flour, the way we sometimes make almond butter cookies (Go Paleo!).
But not until the temperature drops.
Hmm, maybe we’ll see if blended has any sunflower seed recipes to share with us.
Come back and let us know what you think of this recipe and what substitutions you made!