Strawberries are the perfect complement to savory sunflower butter, If you have not rewarded yourself and tried this unique seed butter, than I strongly suggest you buy a jar to-day! This seed butter is by far my favorite among all others (which is saying a lot)! Sunflower seeds give this treat a sweet but earthy flavor, which contrasts in perfect harmony to the tart strawberries.
Sunflower seeds contain a hearty dose of vitamin E, the bodies primary fat-soluble antioxidant. It works at preserving fat containing structures such as cell membranes, thus increasing their anti-aging effects. Vitamin E also plays a role in fighting colon cancer, cardiovascular disease and free radicals. These little seeds also aids in lowering cholesterol and detoxification.
Freekeh, aside from the weird name, is actually a type of wheat. It has a earthy/nutty flavor and a chewy texture which allows it to combine well with many dishes, from tabbouleh to soups. This unique grain originated in the middle east and has been enjoyed for centuries. Freekeh is harvested when it is still young, which causes it to appear greenish in color. This ancient grain has recently grown in popularity due to its high fiber and protein content, yet low glycemic index rating. Freekeh is also known as a superfood of sorts since it contains many properties alike many well known grains such as quinoa and buckwheat!
Strawberries, although they have a very short growing season, are one of my favorite spring crops! These vibrant berries are packed with vitamin C, even more than oranges, making them an excellent choice to help fight off those pollen-educed colds we get! Strawberries also provide a healthy dose of fiber, potassium, manganese, vitamin A and E. The beautiful red color displayed by strawberries is a key sign showcasing their antioxidant content. Eating just one serving of strawberries every day has been shown to help decrease high blood pressure and even ward off the development of some cancers!
Strawberry Sunflower Muffins
1 cup GF oat flour (237 grams)
1/2 cup freekeh or farro flour, I ground mine fresh (118 grams)*
1/4 cup millet flour (59 grams)
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground cardamom
1/2 tsp Himalayan sea salt
1 ripe banana, mashed
1 1/4 cup almond milk (296 milliliters)
2 tbs unsweetened sunflower butter (30 grams)
3 tbs coconut butter, slightly warmed (45 grams)
3 tbs sorghum syrup or raw honey (45 grams)
3/4 cup strawberries, chopped + some sliced for topping
1/3 cup raw sunflower seeds + more for topping (78 grams)
Pre-heat oven to 375F degrees (190C ).
Grind and measure all flours, then mix all the dry ingredients in a large mixing bowl. Next whisk together all the wet ingredients in a small bowl until thoroughly combined.
Add the wet to the dry and stir the mixture together until fully incorporated. Finally add in the sunflower seeds and chopped strawberries.
Pour the batter into lined muffin tins and top with sliced strawberries and more sunflower seeds! Bake for about 20 - 25 minutes, enjoy!
* To makes these muffins gluten free, simply replace the ferro flour with the same amount of GF sorghum or teff flour.
* Just a heads up, small green spots may occur within these muffins. These spots are due to the naturally occurring enzymes in the sunflower seeds and baking soda and do not indicate spoilage.