Sunflower Trail Mix Cookies recipe on left.  

Oatmeal Sunflower Butter Cookies with Chocolate Chips and Walnuts

1/3   Sunflower butter
1/3   cup milk
2      Tbs. Canola Oil
1      tsp. vanilla

1      cup sugar

1      cup flour

½     tsp. salt

½     tsp. baking soda

1      cup oatmeal

½     cup chocolate chips

½     cup chopped walnuts

 

Mix first five ingredients together.  Add remaining ingredients and mix.  Drop by teaspoons onto baking sheet.  Bake at 425 degrees for 8 minutes or until done.

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Sunflower Crackers

1  cup of flour
3  tablespoons Sunflower Seed Butter 2  tablespoons oil
3  tablespoons water
salt to taste

 

Combine ingredients, gradually adding water to make a dough.  Knead and roll on floured surface 1/8^” thick.  Bake at 325 degrees about 10 minutes until browned. 

Sunflower Trail Mix Cookies

Once Again Organic Sunflower Seed Butter

Yield:  2 ½ dozen

 

Ingredients:

1 cup Once Again Organic Sunflower Seed Butter

1 cup sweetened coconut flakes

½ cup semi-sweet chocolate chips

½ cup packed dark brown sugar

½ cup dried cranberries

½ cup dates, chopped

¼ cup sunflower seeds

¼ cup maple syrup

1 large egg

½ tsp vanilla

½ tsp baking soda

¼ tsp salt

 

1.       Preheat the oven to 350⁰F.

2.       Place all of the ingredients together in the bowl of a stand mixer.

3.       Mix on medium speed until the ingredients are well incorporated.

4.       Drop generous tablespoons of dough onto a parchment-lined cookie sheet.

5.       Bake for 12-14 minutes until cookies are set, but still soft.

6.       Remove from the oven and let cool on the cookie sheet.

7.       Enjoy!

 

*Vegetarian

*Gluten Free

*Dairy Free

Pasta and Sauce

1/2 cup Sunflower Butter
2 tbs soy sauce
1 tbs spring water
1 tbs fresh lime juice
1 tbs canola oil
dash of 2-3 chipolte pepper sauce
1/2 tsp brown sugar
1/3 cup vegetable broth
1 clove garlic, minced
1 tsp grated fresh ginger
1 red bell pepper, thinly sliced
4 green onions, chopped
1/2 cup fresh bean sprouts (optional)
1/4 tsp red pepper flakes
1 (8 oz) package of whole grain, angel hair (or your favorite) pasta.

(optional) 1 pound sauteed, steamed or grilled broccolie and/or cauliflower cut into florets.  1 pound sauteed or grilled skinless boneless organic free range chicken or duck breast cut into cubes.  If you use both, double the amount of sauce.

Directions:  Cook pasta in a large pot of boiling water until al dente.

Saute bell pepper, green onion and bean sprouts in tbsp of oil until tender-crispy, set aside.  If using, cook vegetabled and/or chicken until done then set aside. 

Mix in a large saucepan over medium/low heat in this order.
tsp of canola oil, garlic, ginger, soy sauce, water, lime juice, brown sugar, vegetable broth, chipolte sauce.

Add sunflower seed butter, sauteed vegetables and pasta, cooked vegetables and chicken.

Toss to coat all ingredients.

Sprinkle with red pepper flakes and more green onion.

Serve immediately.

Recipe courtesy of Stephen Gagnon