Monday, April 26, 2010

Brown Sugar-Sunflower Seed Cookies

Once upon a Monday, I was at the local grocery store and purchased a little green bag of sunflower seed cookies. This was unusual as I usually make my own, but these were on sale and had all natural ingredients…even the packaging was delightful! I brought the cookies home and everyone in the family was in love. They were adorable little petite cookies. They were crunchy, buttery and had a divine brown sugar flavor. We went through the green bag quickly. Since I love to bake, I couldn’t justify buying them again…but I really wanted them! I didn’t have any recipes that were even close to similar, so I went back to the store a few weeks later and purchased one more bag with the intent of making my own copy-cat recipe. We “sampled” them and I formulated a recipe. They weren’t quite right. They needed to be a little smaller, a little more crunchy, and have a few less sunflower seeds. A few months later (last night) I tried again. So, here it is! If you have had those cookies in that cute little green bag…these are pretty close!


Brown Sugar-Sunflower Seed Cookies

1/2 c. butter

1 c. brown sugar

1 egg

1 t. vanilla

1 1/4 c. flour

3/4 c. oat flour (grind your own from oats in the blender or food processor)

1/2 t. soda

1/4 t. salt

1/3 c. sunflower seeds (I use raw, unsalted)

1/4 c. granulated sugar

1/4 c. brown sugar

Cream butter and 1 c. brown sugar. Add eggs and vanilla and beat. Stir in flours, soda and salt. Fold in sunflower seeds.In a small bowl, mix 1/4 c. sugar with 1/4 c. brown sugar. Roll dough into small balls (remember these are petite cookies). Roll each ball in sugar mixture and press down slightly after placed on cookie sheet. Bake at 350 for approximately 8 minutes or until golden brown.

Carrot- Oat Cakes

We got this recipe at my son's physical therapist's office. They were handing these little cakes out for Easter treats. The kids loved them! What a great snack. Especially for on the go!

Carrot-Oat Cakes

1 c. rolled oats

1 c. chopped walnuts (we used cashews)

1 c. whole wheat flour

2 t. baking powder

1 t. baking soda

1/2 t. ground ginger

1/2 t. salt

2 c. grated carrots

1 c. maple syrup (buy 100% pure, it is a million times better)

1 c. raisins or dried currants (we used craisins and dates)

1/2 c. unsweetened finely shredded coconut

1 1/2 t. vanilla extract

Preheat oven to 325. Spray 9″ square pan with cooking spray.

Pulse oats and nuts in food processor until coarsely ground. Transfer to large bowl. Add flour, baking powder, soda, cinnamon, ginger and salt. Mix well. In a second large bowl, combine carrots, syrup, dried fruit, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely combined. Transfer to prepared pan and bake until cooked through and deep golden brown, about 55 minutes (mine took 40). Cool, cut into squares and serve.

Oh, did I mention how much my husband loves these??