Sunflower seed

All posts tagged Sunflower seed

Onion Bread To Cry For

Published January 25, 2012 by Polana Fowdrey

Sometimes something is required upon which one can pile leafy salads, home-made nut cheeses and pates, kimchi and olives.

Some way needs to be found to construct an open sandwich… something bread-y.

When such occasions arise, I solve my dilemma by making this delicious light onion bread:

Onion Bread

Equipment:

Food processor (optional) Dehydrator (or fan oven)

Ingredients:

2 small onions/ 1 medium

1 cup sunflower seeds

1 cup water

4 dsp olive oil

2 dsp sprouted flax seed powder/ milled chia seed

Method:

Soak the sunflower seeds for a few hours to soften them and release the enzymes.

Chop the onion into tiny pieces. You can use the food processor for this if you prefer. Place the onion in a bowl and set aside.

Blend the sunflower seeds with water and oil to a smooth puree.

Add the sunflower puree to the onion and mix in well.

Add the chia or flax seeds and stir in thoroughly.

Pour the mixture onto a dehydrator sheet (non-stick) and spread it out to about 1/2 inch or 1 cm thickness.

Score into slices (I use a pizza cutter) and dehydrate on 115 degrees Fahrenheit, turning the slices off the non-stick sheet when they are firm enough and continue drying until the onion bread is the right texture (approx 24 hours.)

I usually cut my bread into triangles and get 8 slices out of this mixture. You can scale the ingredients up or down to vary the quantity.

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Lisa’s Leek Crackers

Published November 18, 2011 by Polana Fowdrey

I bought some lovely crackers in Infinity foods in Brighton last week. They were made by a company called “Raw Lisa” and were delicious.

They were called “Seed Snaps” and contained buckwheat, seeds and onion.

I wanted to make something similar, but I had to change a couple of ingredients.

I had run out of sunflower seeds, so I used pine nuts. I didn’t have psyllum husk so I used a bit of sprouted flax seed.

Also, I never buy onions these days, but I did have a leek…

Where Lisa’s crackers have lots of nice crunchy seeds in them for a lovely texture, mine have a smoother consistency.

Having said that, the taste is along the same lines and it’s lovely to have some delicious homemade crackers, which are an approximation of a fantastic product on the market.

Here are my Raw Lisa-style crackers:

1 cup buckwheat groats

1 cup sunflower seeds

½ cup pine nut kernels

½ cup sesame seeds

1 leek

3 pitted dates

splash soy sauce

splash vinegar

1 tbs sprouted flax seed

Soak the seeds, dates and buckwheat for several hours

Process the leek and add the drained seeds

Process everything together until mixture is thick and homogenous. Add soy sauce and vinegar. Mix again.

Spread onto dehydrator sheet and dehydrate on 115F overnight until crispy.

Store in an airtight container in fridge or freezer. They will keep a few days, possibly weeks, but are more likely to be scoffed quickly.

Legendary Granola

Published October 19, 2011 by Polana Fowdrey

Whilst I’m quite happy with a smoothie or some kefir for breakfast, Mr H has a very physical job and requires something a bit more substantial. In an attempt to alleviate his mid-morning slump, I devised this granola – perfect for breakfast, but great any other time of day too!

Ingredients:

2 tbs sunflower seeds

2 tbs hulled hemp seeds

2 tbs pumpkin seeds

½ cup chopped nuts or dried nut pulp

1 cup rolled oats

½ cup chopped unsulphured apricots

½ cup raisins

2 tbs agave nectar, maple syrup or raw honey

2 tsp cold-pressed oil

2 cup water

1 tbs sprouted flax powder

1 tsp mesquite or any other superfood powder

 To Make It:

Use 1 cup of water to soak the seeds for 2 hours.

Use the other cup of water to soak the dried fruits for 1/2 hour.

Drain seeds and nuts and mix together in a bowl

Add all the other ingredients, flax seed powder last of all and mix everything thoroughly.

Spread the mixture onto a dehydrator tray with a non-stick sheet on top.

Dry at 115°F for 12 hours

When the mixture is quite dry, break it up into chunks with your fingers.

Serve with nut milk and fresh fruit.

Makes 2-4 servings.

Double-up the quantities for larger amounts. This granola can be kept in an air-tight container for up to a month if it is completely dried out.

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