Now doesn’t that sound exotic? Well it kind of is but none of the ingredients are hard to get. I am constantly trying to come up with “real food” quick breafasts and snacks for all you busy people on the go and this recipe is a winner!
First we need to spotlight the star…the sunflower seed. I cannot tell you how shocked I was when I read that “sunflower seeds contain more protein than beef.” (The New Whole Foods Encyclopedia by Rebecca Woods) Now don’t let this be the tipping point for you folks who are considering going vegan because the sunflower seed can’t begin to compare to the nutrient-dense benefits of real grass-fed beef…it’s a whole other animal. Pun intended. But, this is great news when you’re talking about creating a yummy breakfast cake or snack bar because with all the other good stuff I add in it ends up being real good for you!
You can prepare your sunflower seeds in one of two ways for this recipe: soak, rinse, strain or soak and dehydrate. Either way, it’s all good. You can also have a little fun with the batter after you’ve pureed the seeds in your food processor. Use a couple of ripe bananas when you’re adding in your eggs, etc. But, once you scrape the batter into a bowl the real fun begins because that’s when I add raisins and unsweetened, grated coconut. See recipe down below.
As a lot of you know I am a Mission Marketer for Beyond Organic which makes some of the most nutrient-dense foods and beverages in the world! So what is Amasai? Pronounced Ah-mah-see. Beyond Organic’s Amasai is Named after the Maasai tribe in Africa because a large part of their diet is milk/curdled milk and meat from their sacred herd. I mean some of these people grow to be 7 feet tall and are very healthy…just look at these gals!
So, Beyond Organic’s Amasai is a cultured, probiotic beverage that is beyond kefir in its beneficial bacteria. Regular kefir might have four to ten probiotic strains in it but Amasai has thirty which means your gut will be so happy to have all that healthy bacteria dancing around. And, the milk comes from Beyond Organic’s very large herd of cows in Southern Missouri that are nothing but GreenFed (only what is grown on the organically certified earth) and never given vaccines, hormones and antibiotics. I love how this stuff makes me feel and I’m always finding good use for it…like pouring it over my Sunflower Seed Breaksfast Bread with a little fruit! Just so you know it comes in three great flavors: Raspberry, Milk & Honey and Plain. But, if you don’t want to wait on the Amasai then just put a big dollup of full-fat plain yogurt on top!
I love to pour the Plain Amasai over my Sunflower Breakfast bread with a little fresh fruit and some cinnamon…so satisfying and tasty. Or, I just wrap up a bar of it, throw it in my purse and I’ve got a great, real food protein bar to get me through my afternoon on the run.
Give it a try y’all and let me know about your variations on this theme. It couldn’t be easier to make and it beats the heck out of anything you buy at the store!
Sunflower Seed Breakfast Cake
2 1/2 cups sunflower seeds, soaked & strained or soaked and dehydrated. Instructions below.
2 tablespoons coconut oil, melted
1/3 cup honey
2 teaspoons cinnamon & other spices if you like
1 teaspoon vanilla extract
1/2 teaspoon sea salt
+++ I add in 1/2 cup raisins or craisins and 1/2 cup unsweetened shredded coconut (you can find this at a health food store).
- If you’re just soaking the seeds then place them in a bowl and cover with water and add 2 teaspoons of sea salt and stir well. Cover with a dish towel and let sit for 7-8 hours. Strain, rinse them off and shake off as much water as you can. Place them in your food processor or blender.
- If you’re soaking and dehydrating then just visit this link to learn about how to do that…easy. Then place them into your food processor.
- Preheat oven to 350°F and butter a 8 X 8 inch pan well.
- Blend the sunflower seeds in food processor or blender until a paste just begins to form…depending on the texture you like.
- Add in the coconut oil, honey, eggs, cinnamon, vanilla, sea salt and blend until all ingredients are well incorporated.
- Pour the batter into the baking pan unless you’re adding extras. If you’re adding in some toasted nuts, raisins and shredded coconut then you’ll want to pour the batter into a bowl and stir in the “extras.”
- Bake for 30-35 minutes…let it cool and serve!
- I leave this on the counter covered but if there’s any left after a few days then put it in the fridge to keep.