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Sunflower Seed Cakes

sunflower-seed-cakes

Here’s a Native American recipe (from the Algonquin speaking tribes of the Eastern US), inspired by Atreyu’s grass seed cakes from The Neverending Story.

Sunflower Seed Cakes

From Dave’s Garden

  • 3 cups sunflower seeds, shelled (fresh or dried)
  • 3 cups water
  • 6 tablespoons cornmeal
  • 2 teaspoons maple syrup (I may have added a little more, haha)
  • good pinch salt
  • sunflower oil for frying

Bring water to a boil, add sunflower seeds and lower heat a bit. Simmer until they are very soft, then drain.

In a food processor (lazy modern method), mix sunflower seeds, cornmeal, maple syrup and salt. Pulse, leaving a little texture. It should form a grainy dough that easily sticks together. Form into palm-sized cakes, making them pretty thin.

Heat sunflower oil and fry the cakes (4-5 minutes each side) until golden brown. Drain on a paper towel and enjoy warm or room temperature.

Listen to the episode! Fiction Kitchen Episode 2: THE NEVERENDING STORY

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