Honey Roasted Cinnamon Sunflower Seeds with Peach Sorbet Recipe

For so many families that have nut allergies, sunflower seeds have become a staple in their home! Whether you are making sunflower butter to replace peanut butter, or sorbet’s to replace ice cream, or really just love a healthy dessert, you will want to pin or save these honey roasted sunflower seeds that we sprinkled on top of our peach sorbet!

First, the sunflower seeds! If you’ve noticed, we’ve been cooking with these a lot.  Not only can most kids eat them, but they are so good for you.  Sunflower seeds are high in vitamin E, Vitamin B, and also protein, fiber and good fat!  So, when I saw on Instagram, my favorite mom who has kids with severe allergies, Conscientousnonblonde, post a delicious yogurt topped with honey roasted sunflower seeds, I asked her if we could share.  She graciously said yes, so we’d love it if you’d check out her page!!

The ingredients:

• 2 cups raw sunflower seeds
• 3 tablespoons of honey
• 2 tablespoons of coconut oil or oil of choice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Combine all of the ingredients in a bowl. Arrange thin layer on parchment papered baking sheet. Bake 325* for 15-20 minutes. I left mine in for 20 without burning. Let cool. You can leave them together like brittle or break apart.

I love that you can top anything with these sunflower seeds!  We’ve added them to:

• Trail mix
• yogurt
• oatmeal
• and eaten them plain.

But our favorite way is with dessert!  We froze a ton of peaches this year (rather than canning them). It was super easy to just slice and freeze in a single layer on a cookie sheet. After frozen, we transferred to freezer safe bags.  We pull out a few peaches at a time, and add it to smoothies, or make a sorbet for dessert.

For sorbet, we take frozen fruit and put it in a blender. We slowly add a liquid ONLY until it will blend, without too much. Find your own sweet spot.  Depending on the power of your blender, you can use less or more liquid. The more powerful blenders allow you to use less liquid and have the consistency be more like ice cream.  I use a Vitamix, and for us, the ratio is about:

• 2 cups frozen peaches (must be frozen to work)
• 1/4 cup coconut milk (also we use almond milk, soy milk, or regular milk- your families choice!  They all taste the same to us, since the fruit takes over the flavor!)

There you have it!  Try our Honey Roasted Cinnamon Sunflower Seeds with Peach Sorbet Recipe, and let us know how it turns out!

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4.9 from 10 votes

Honey Roasted Cinnamon Sunflower Seeds with Peach Sorbet

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Servings: 4

Calories: 579kcal

Ingredients

• 2 cup sunflower seeds
• 2 tablespoon honey
• 2 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cup peaches, frozen, sliced
• 1/4 cup coconut milk

Instructions

• Combine sunflower seeds, honey, melted coconut oil, cinnamon, and salt in a bowl.
• Arrange in a thin layer on parchment papered baking sheet. Bake at 325 degrees for 15-20 minutes.
• Let cool. You can leave them together like brittle or break apart.
• Blend frozen peaches and coconut milk in a high powered blender, only using enough liquid to get the sorbet to blend, and nothing more.
• Serve topped with honey roasted sunflower seeds.

Nutrition

Calories: 579kcal | Carbohydrates: 36g | Protein: 16g | Fat: 46g | Saturated Fat: 11g | Sodium: 303mg | Fiber: 8g | Sugar: 20g

Keyword : Honey Roasted Cinnamon Sunflower Seeds with Peach Sorbet

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