Recipes that make use of sunflower seeds include a recipe for oatmeal, coconut and sunflower seed cookies from Whole Foods Market and a recipe for cherry, sunflower seed and kale salad from MyRecipes. Sunflower seeds have a crunchy texture, making them a suitable alternative to nuts in many recipes.
To make the oatmeal, coconut and sunflower seed cookies, cream 1 stick of softened butter with 1/2 cup of sugar in a bowl. Beat in 1 egg, 2 teaspoons of vanilla extract and 1/2 teaspoon of salt. Fold in 1/2 cup each of sunflower seeds and grated coconut. Stir 1 1/4 cups of rolled oats, 1 cup of whole wheat pastry flour and 3/4 teaspoon of baking powder together in another bowl. Gradually incorporate the flour mixture into the butter mixture.
Place tablespoonfuls of the cookie dough on parchment-paper-lined baking sheets, allowing 2 inches of space between each cookie. Bake the cookies at 375 F for 10 minutes or until they are firm and golden.
To make the cherry, sunflower seed and kale salad, whisk 1 1/2 tablespoons of cider vinegar, 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard and 1 teaspoon of honey together in a bowl. Stir in 1/4 teaspoon each of salt and pepper. Add 5 ounces of baby kale, 1/4 cup of sliced red onion, 1/4 cup of dried cherries and 2 tablespoons of sunflower seeds. Thoroughly combine all the ingredients.