SPREADING SEEDS RECIPES
SUNFLOWER SEED SPREAD RECIPE | ALLRECIPES
Nutty tasting spread for use with salad sandwiches.
Provided by SUSE
Categories Side Dish Sauces and Condiments
Yield 2 cups
Number Of Ingredients 8
Steps:
- Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
- Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature.
- While cooling, combine juice and garlic in a small bowl. Set aside.
- Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water.
Nutrition Facts : Calories 51.2 calories, CarbohydrateContent 1.9 g, FatContent 4.7 g, FiberContent 0.8 g, ProteinContent 1.7 g, SaturatedFatContent 0.7 g, SodiumContent 116.7 mg, SugarContent 0.2 g
SUNFLOWER SEED SPREAD RECIPE | ALLRECIPES
Nutty tasting spread for use with salad sandwiches.
Provided by SUSE
Categories Side Dish Sauces and Condiments
Yield 2 cups
Number Of Ingredients 8
Steps:
- Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
- Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature.
- While cooling, combine juice and garlic in a small bowl. Set aside.
- Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water.
Nutrition Facts : Calories 51.2 calories, CarbohydrateContent 1.9 g, FatContent 4.7 g, FiberContent 0.8 g, ProteinContent 1.7 g, SaturatedFatContent 0.7 g, SodiumContent 116.7 mg, SugarContent 0.2 g
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