Tuesday, November 13, 2012

Sunflower seed cookies

Have you ever seen a field of sunflowers?  Rows upon rows of bright yellow flowers all turned in the same direction – the direction of the sun.  And towards the end of the day – when the sun sets – how these rows upon rows of flowers bend their heads in gratitude as if to say, “thank you God for another beautiful day.” 

I use the sunflower seed oil often in cooking – alternating between coconut oil, corn oil and sunflower oil depending on what I cook.  And then I have a two boxes of sunflower seeds – one those that are salted and roasted and can be eaten while watching your favorite movie and another box of peeled sunflower seeds which I use in my porridge or muesli or like you can discover here, in cookies.  I have used them before on top of banana cakes too.  And in the future you will see recipes using them in broths and other desserts. 

One of the main reasons I started using sunflower seeds was because of the vitamin E they contain which is supposed to be good for the skin and hair.  I do not use any sorts of cream on my face – instead I try to use natural oils and foods.  And almost every commercial cream contains Vitamin E – so it makes sense to then incorporate these seeds in my diet.  I  just wish they had Vitamin D since they are pointing to the sun the whole day – then that would also be taken care of.

Preparation Time:
Makes: 60


1 cup unsalted butter
½ cup raw sugar
½ cup brown sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 and 1/3rd cups white flour
¼ teaspoon salt
1 teaspoon baking soda
3 cups rolled oats
¾ cup sunflower seed kernels
½ cup wheat germ


  1. Preheat the oven to 200 degrees C.  
  2. Cream the butter together with the raw sugar and brown sugar until light and fluffy.   
  3. Beat in the eggs and the vanilla.  
  4. Sift together the flour, salt and baking soda and stir into the creamed mixture.   
  5. Fold in the oats, sunflower seed kernels and the wheat germ.   
  6. Place teaspoonfuls of the batter, two inches apart, on a greased baking sheet.  Bake for 10 to 12 minutes.  Cool on a rack.

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