- Always buy the freshest sunflower seeds that you can find. Sunflower seeds have a fairly short shelf life.
- Use raw, unsalted sunflower seeds for baking and hot cereal. Sprinkle raw sunflower seeds on salads for a delightful, healthy crunch.
- Add 1/2 cup raw sunflower seeds per loaf to your favorite bread recipe. If you add sunflower seeds to a bread mix, the seeds will absorb part of the water and the mix will be too dry. You can experiment by adding a little more water.
- Try sunflower seeds in homemade granola. We think you will enjoy homemade granola much more than store-bought.
- Store sunflower seeds in a cool, dark location. (The refrigerator is ideal.) Both heat and light accelerate the oxidation that turns fats rancid. Discard any sunflower seeds that taste stale.
- Freeze sunflower seeds that are not to be used in the next several months. Sunflower seeds will last a very long time in the freezer.
- If you find a great buy on sunflower seeds and you are sure that they are fresh, stock up and store them in the freezer.
- Serve sunflower seeds often; they are high in healthy fats, fiber, and Vitamins E. Researchers believe that sunflower seeds benefit the heart and have anti-inflammatory effects. Because of the high fat content, limit consumption to a handful at a time.
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