This morning, I cooked a small brunch type meal with one of our friends, Druanne. We started out making bread, followed by a coffee cake, an egg dish with chilies, and these sunflower kernels.
These sunflower kernels are so quick and easy to make and I couldn't believe how delicious they were! The sugar gives them a crunchy and slightly sweet texture and taste, but it is not overpoweringly sweet.
Back to the rest of the meal, here is the bread with several different cheeses.
We put a spoonful of the kernels on top of strawberry and banana greek yogurt.
They're also great on their own.
The egg dish was so simple and quick!
We finished with a sour cream coffee cake.
makes 1 cup
1 cup sunflower kernels
1 tablespoon muscovado sugar
1 teaspoon grated lemon zest
Toast the kernels in a skillet over medium heat until golden brown and heated, 5-7 minutes.
Meanwhile, combine the sugar, 1/4 teaspoon salt, and lemon zest in a small bowl. When the seeds are toasted, sprinkle this sugar mixture over the sunflower kernels and stir until the sugar melts and the kernels are coated, about 1 minute.
Immediately transfer the kernels out of the pan so they do not stick to the pan. Add more salt once cool, if needed.
Allow to cool completely and store in an airtight container.