American Indian Sunflower Seed Cakes

Jun 07, 2023June 7, 20230 5

Discover the tasty and nutritious American Indian Sunflower Seed Cakes recipe

by The Chefin Baked Goods

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

250

Sugar

Fat

20g

American Indian Sunflower Seed Cakes are a traditional food of the Native American Indians. They are often served as a side dish or a snack, and can be eaten cold or warm. The cakes are made from sunflower seeds and cornmeal, which are both staple ingredients in the Native American diet. The cakes are a nutritious and filling food that provides energy and essential nutrients. They can be served with a variety of toppings, such as fruit preserves, honey, or nut butter.

Instructions

1.	Put 2 cups of sunflower seeds in a blender with 2 cups of water and blend until the mixture is smooth.
2.	Add the cornmeal and blend again.
3.	Pour the mixture into a bowl and add the remaining water, maple syrup and oil, mixing well.
4.	Stir in the remaining sunflower seeds.
5.	Pour the mixture into well-greased muffin tins or a baking dish.
6.	Bake at 400°F for 20–25 minutes or until golden.

PROS

The American Indian Sunflower Seed Cakes are gluten-free and vegan, making them ideal for people with dietary restrictions.

They are rich in protein, fiber and essential fatty acids.

They are easy to make and can be stored in the fridge for several days.

CONS

The cakes may be too dense for some people’s taste.

Sunflower seeds can trigger allergies in some people.

The cakes may not be sweet enough for those with a sweet tooth.

HEALTH & BENEFITS

Sunflower seeds are high in antioxidants, which can help reduce inflammation and protect against chronic diseases. They are also a good source of magnesium, which supports bone health.
Cornmeal is a good source of fiber and essential minerals, such as iron and phosphorus. Maple syrup contains antioxidants and has a lower glycemic index compared to other sweeteners.

	2 1/2 cups shelled sunflower seeds ( fresh or dried )
	3 cups water
	6 tablespoons fine cornmeal
	3 tablespoons maple syrup
	1/2 cup oil