SUNFLOWER COFFEE CUPS RECIPES

Steps:

• Bring a quart of unsalted water to a simmer in a 2 qt sauce pan, then blanch the sunflower head for 3-4 minutes. Remove the sunflower bud from the pot, then transfer to a saute pan with the vegetable stock and a good pinch of salt. Cover the pan, then simmer until the sunflower bud is tender when pierced with a knife, about 3-4 minutes depending on size.
• Make sure the buds are tender, since they won't be able to be cleaned properly otherwise. Allow the sunflower buds to cool, then transfer to a cutting board and trim with a paring knife first removing the outer leaves, then scraping out any flower petals from the inner portion of the bud.
• Do not remove the base of the stem, it's a great part to eat, and is part of the plant. Transfer the buds to a container with a lid and refrigerate until needed if not using immediately. The recipe is easily scaled depending on how many heads you have.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
• Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.