sunflowers are garden gold!

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2 packages active yeast (dry or compressed)
1-1/2 cups lukewarm milk
2 tablespoons raw sugar
2 tablespoons sunflower seed oil
1/4 cup raw sunflower seeds (chopped, or put through grinder to make a paste)
1-1/2 cups sifted whole wheat flour
1 tablespoon salt

Soften yeast in lukewarm milk, and stir in remaining ingredients. Spoon the mixture onto a moderately hot griddle. Cook slowly until bottom side is brown and bubbles have formed on upper surface. Turn and bake until other side is done. Serve immediately.

SALTED SUNFLOWER SEEDS

Place seeds in a large jar or crock, and cover them with a saltwater solution (one tablespoon of sea salt for each pint of water you use). Let soak overnight. The next day, dry the seeds in the sun or with paper towels, and spread them on a baking sheet. Roast in a moderate (300° F) oven for fifteen minutes — stirring frequently — until the seeds are light brown.

HIGH-PROTEIN SUNFLOWER SEED LOAF

1 cup cooked millet
1/4 cup finely chopped green pepper
3 tablespoons finely chopped onion
1 1 /2 teaspoons sea salt (optional)
2 teaspoons lemon juice
1/4 cup sunflower seeds
1/2 teaspoon soy sauce
1 cup whole wheat broad crumbs
1 cup grated cheese
1/2 cup powdered milk
1 egg
1/2 cup milk

Mix all ingredients. Place in greased loaf pan and bake at 350° F for 1 hour. Serve hot with tomato or mushroom sauce. Makes a meal for six people.

STUFFED SUNFLOWER PRUNES OR DATES

Using a food grinder, make a paste of raw sunflower kernels, sesame meal, and honey or raw sugar. Remove pits from prunes or dates and stuff with the mixture.

NO-COOK FRUIT-AND-NUT CANDY

1 cup dates
1/2 cup raisins
1/2 cup nuts (walnuts, almonds, etc.)
1/4 cup sunflower seeds

Finely grind and mix together all ingredients. Mold mixture into small balls and roll in natural shredded coconut. Other fruits may be used in place of — or in addition to — the dates and raisins.

SUNFLOWER SEED COFFEE

Brown empty hulls of sunflower seeds in a small frying pan (be careful not to let them burn) and grind the hulls in a grain mill. Then, for each cup of beverage, steep 1 teaspoon of the ground hulls (more or less, to taste) in one cup of boiling water for three minutes. Drink as is, or sweeten with honey.

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