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