Kitchen Garden Shelled Sunflower Sprouting Seeds 50g

Sunflower seeds are so crunchy and tasty, plus they’re full of minerals that boost your body’s health and vitality. Sprout your own sunflower seeds right in your kitchen, and pop them straight into any dish you fancy, with this handy pack of organic sprouting seeds from Kitchen Garden. From granola, breads and cookies to salads and stir-fries, sunflower seeds add a little bit of crunch and a big helping of nutrients. Kitchen Garden’s sunflower seeds for sprouting are shelled and certified organic.

More about the goodness of sunflower seeds:

• A good source of selenium, which helps to reduce cell damage.
• A source of bone-building minerals; calcium, magnesium & copper.
• They also contain vitamin E for a youthful, healthy-looking complexion.
• They have anti-inflammatory & antioxidant benefits.
• They promote heart health & help to prevent “bad” (LDL) cholesterol from sticking to the walls of your arteries.

Benefits of sprouting sunflower seeds:

• Convenient; can be grown all year round in your own kitchen
• Economical; a small amount of seeds for a high yield
• Neutralises phytic acid, making the nutrients easier to absorb
• Sprouting improves alkalinity & boosts vitamin content
• Sprouts are a rich source of fibre, antioxidants & oxygen, promoting cell health

Suitable for sprouting and general consumption.

Recipe for Banana Sunflower Cookies:
Ingredients:

• 3 bananas, mashed
• 1 cup sunflower seeds
• ½ cup coconut oil
• ½ cup granulated sugar
• 2 cups flour
• 1Tbsp baking powder
• 1tsp baking soda

Method:

• Preheat the oven to 350°F. Coat a baking sheet & set aside.
• Use an electric mixer on medium speed to cream together the bananas, coconut oil & sugar for 1 minute.
• In a separate bowl, mix the flour, sunflower seeds, baking powder & baking soda. Add the dry ingredients to the banana mixture & stir thoroughly to combine.
• Chill the batter in the refrigerator for 30 minutes.
• Place rounded, even-spaced tablespoons of the dough onto the baking sheet. Bake for 10 minutes, or until the edges are golden-brown.

Directions

Please Note: This product consists of the sprouting seeds only; sprouting jars & stand are not included. You will need a full standard sprouting kit to grow your seeds.

• Add 3-4Tbsp of your dry seeds to a clean sprouting jar; enough to lightly cover the bottom of an upright jar.
• Cover the sprouting jar with the mesh screen & secure it with a rubber band.
• Cover your dry seeds with 2-4cm water & soak for 6-8 hours or overnight.
• Drain & rinse in fresh water, swirling gently while draining to disperse the seeds across the surface of the sprouting jar. Place the jar at an angle on your sprouting stand.
• Keep your sprouting jar in natural light but never in direct sunlight. Rinse your seeds 2-3 times a day in cool water. The water should be rinsed clear.
• Harvest within 2-3 days of the “tails” and/or greenery appearing from the seeds.
• Drain the sprouts well & leave 2-4 hours to dry on your sprouting stand, before transferring to an airtight, covered storage container.
• Enjoy your sprouts in 3-7 days; keep them refrigerated in an airtight container. Start sprouting new seeds every 2- 3 days for a continuous, fresh supply.

Top Tips:

• Never eat sprouts that have started to smell bad.
• Always wash your containers thoroughly between plantings.
• Remove any broken or damaged seeds before you start sprouting.
• Double rinsing is recommended for beans & legumes.
• Never eat sprouted soy beans with brown spots.
• Unsprouted seeds should be stored in an airtight container in a cupboard. The germination life of seeds is generally 2-5 years.