These raw insecticide-free Sunflower Seeds, or kernels, are grown in NSW, Australia. They are hulled from the outer husk and are ready to eat, or cook, free from added preservatives. Sunflower seeds have an irresistibly smooth, nutty flavour and crunchy texture. Perfect for snacking, Sunflower Seeds make a tasty addition to breakfast, salads, raw or baked goodies. Sprinkle over savoury dishes, or grind seeds to a meal for LSA, crumbing and baking.

How to Use:

Raw Sunflower Seeds are delicious for snacking on their own or mixed with dried fruit and nuts. Add them to muesli, porridge, acai bowls, smoothies, or yoghurt. Use sunflower seeds to add scrumptious crunch to raw food snacks and treats, energy balls and muesli bars.

These hulled Sunflower seeds are wonderful in home-baked bread, muffins and cookies. Add them raw to the dough mix, or to get a lovely toasted flavour and colour sprinkle on top of goodies for the last 5 minutes of baking.

Seeds can also be lightly toasted in a low oven or dry pan for delectable toppers to sprinkle over salads, soups, stir-fries and hotpots.

Ground seed-meal can be combined with ground almonds and Linseeds for fresh LSA, or used on its own in place of flour. Replace up to a ¼ of flour with sunflower seed meal in baking recipes. Add to veggie burger mix or use meal in chia puddings; stuffing for capsicums, mushrooms or roasts; grain-free gratins and to crumb eggplant parmigiana, fish or meat.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Images for illustrative purposes only.