3 recipes that use sunflower seeds, with photos, step-by-step instructions and cook times. The quickest, Seeds, raisins and apricot salad, takes 15 minutes. It is most often cooked with pumpkin seeds, linseeds and active rye sourdough starter.
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A crunchy, nourishing low-calorie salad of peppery watercress, fennel and Chinese cabbage, scattered with sunflower, pumpkin, linseed and sesame seeds, flaked almonds, raisins and dried apricots, then dressed with sesame oil, balsamic vinegar and a touch of honey. Serve as a light lunch or a side.
Hotteok (호떡) are chewy, yeasted pancakes filled with brown sugar and cinnamon that melt into a hot syrup as they fry. They are a winter street snack all over Korea, but Busan is known for ssiat hotteok (씨앗호떡), where the fried pancake is slit open and stuffed with a handful of toasted sunflower and pumpkin seeds. Glutinous rice flour in the dough makes it soft and stretchy. Be careful with the first bite, as the filling is very hot. This dough uses milk, so it is vegetarian; use water instead for a dairy-free version. Chef's tip: rest the dough until it has properly doubled and is full of bubbles, and keep your hands oiled. A sticky, well-risen dough gives the chewy, stretchy texture.
In Denmark rugbrød is not a speciality but the daily bread: a dark, dense, slightly sour loaf of rye flour, cracked rye kernels and seeds, baked in a tin and sliced thin for every smørrebrød lunch. Bakeries in Aarhus and Copenhagen sell it by the brick, and many households keep a jar of rye sourdough starter in the fridge just for it. The dough is more of a thick porridge than a dough; you spoon it into the tin rather than shape it. It needs patience: a long sour, a long bake and a full day of resting before it is cut. Chef's tip: wait at least 12 hours, ideally 24, before slicing; the crumb is still setting as it cools and cut early it will be gummy.
