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Sunflower seeds

Explore 14 recipes, 7 videos, and more

Avocado, Beet, and Orange Salad

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Multigrain Boule

Ingredients
  • 4 ounces (1 cup) King Arthur unbleached all-purpose flour
  • 12 ounces (3 cups) King Arthur unbleached all-purpose flour
  • 2 ounces (1/2 cup) white rye flour
  • 2 ounces (1/2 cup) white rye flour
  • 2 ounces (1/2 cup) whole-wheat flour
  • 2 ounces (1/2 cup) whole-wheat flour
  • 1/4 cup toasted wheat germ
  • 1/2 teaspoon active dry yeast
  • 2 tablespoons toasted sunflower seeds
  • 12 ounces (1 1/2 cups) cool water (75 degrees to 78 degrees)
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons flaxseed
  • 1 1/2 teaspoons active dry yeast
  • 8 ounces (1 cup) cool water (75 degrees to 78 degrees)
  • 1 tablespoon plus 1/2 teaspoon fine sea salt
  • Vegetable-oil cooking spray
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Going Granola

Ingredients
  • 6 cups old-fashioned oats
  • 1 1/4 cups nuts, such as almonds, pistachios, walnuts, etc., coarsely chopped
  • 1/4 cup seeds, such as sunflower, pepitas, etc.
  • 1/3 cup flaxseed meal, wheat germ, or a mixture of the two
  • 3/4 teaspoon ground cinnamon
  • 3 large egg whites
  • 3/4 teaspoon kosher salt
  • 3/4 cup sweetener, such as honey, agave syrup, or molasses
  • 1/3 cup extra-virgin olive oil
  • 1 cup dried fruit, such as sour cherries, cranberries, currants, raisins, apricots, figs, or pineapple, coarsely chopped
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Making Healthy Granola

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Breakfast Cookies

Time:1 hour 5 mins
Ingredients
  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 4 sticks unsalted butter, room temperature
  • 3 cups packed dark-brown sugar
  • 4 large eggs
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 4 cups rolled oats
  • 1 cup raw almonds, coarsely chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup shredded unsweetened dried coconut
  • 1/2 cup raisins or currants
  • 1/2 cup finely chopped dried mango
  • 1/4 cup finely chopped dried papaya
  • 1 cup banana chips
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Quinoa Clusters and Sweet Potato Hummus

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Kale Slaw with Red Cabbage and Carrots

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Roasted Brussels Sprouts with Sunflower Seeds

Ingredients
  • 1 pound medium brussels sprouts, trimmed and halved lengthwise
  • 1/2 pound white pearl onions, peeled
  • 1/2 teaspoon coarse salt
  • 1 tablespoon safflower oil
  • Freshly ground pepper
  • 1/2 teaspoon coarsely chopped fresh rosemary
  • 1 teaspoon coarsely chopped fresh thyme leaves
  • 1/2 cup lightly packed fresh parsley leaves, coarsely chopped
  • 2 tablespoons plus 1 teaspoon sherry vinegar
  • 1/4 cup homemade or store-bought low sodium chicken stock, warmed
  • 1/4 cup roasted unsalted sunflower seeds, roughly chopped
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Watercress and Barley Salad

Ingredients
  • 1 cup pearled barley, rinsed and drained
  • Coarse salt
  • 1/3 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil
  • Ground pepper
  • 2 medium carrots, cut into small diced pieces
  • 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces
  • 1/2 small red onion, minced
  • 1/4 cup minced fresh dill
  • 1 large bunch watercress, stems trimmed, torn into bite-size pieces
  • 1/3 cup toasted sunflower seeds
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