Tag Archives: brunch

Sunflower Seed Butter Granola Recipe

Sunflower Seed Granola
Homemade granola is incredibly easy to make. Plus, it can be customized to your taste and nutrition goals.
Sunflower Seed Cherry Granola
Take this granola recipe. It’s vegan (made with coconut oil instead of butter and maple syrup instead of honey), and gluten free (be sure to choose certified gluten free oats). If you don’t eat peanut butter, sunflower seed butter is a good substitute to use in recipes. I used Sunbutter sunflower seed butter to make this granola. I melted the seed butter with pure maple syrup and coconut oil, then stirred the mixture into old-fashioned oats. After toasting the granola in the oven, I added dried cherries and some sunflower seed kernels for extra flavor and crunch.
Gluten Free Sunflower Granola

Sunflower Seed Butter Granola Recipe
3 cups gluten free old-fashioned rolled oats
1 teaspoon ground cinnamon
1/3 cup creamy sunflower seed butter
1/3 cup pure maple syrup
2 tablespoons virgin coconut oil
1/8 teaspoon fine sea salt 
or kosher salt
1/2 cup dried tart cherries
1/4 cup roasted sunflower seed kernels (I used unsalted)

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, mix oats and cinnamon; set aside.

In a small saucepan combine sunflower seed butter, maple syrup, coconut oil and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm sunflower seed butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 15 minutes more or until dry and browned, stirring every 5 minutes. Let cool completely. Stir in dried cherries and sunflower seed kernels. Store in an airtight container at room temperature.

Makes about 4 cups

-Use your favorite dried fruit like dried cranberries, apples or golden raisins.
-The granola can be made gluten free by using oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

More sunflower seed butter recipes:
Sunflower Seed Butter Overnight Oats from C it Nutritionally
Chocolate Chip SunButter Granola Bars from The Blonde Buckeye

More granola recipes:
Pumpkin Chocolate Chunk Granola
Almond Butter Granola from Eating Clean Recipes

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Sunbutter Granola

Simple Tofu Scramble Recipe

Tofu ScrambleTofu scramble recipes are very versatile. You can load them up with a ton of veggies, seasonings and sauces, or keep them pretty simple. This recipe falls into the simple category. Don’t get me wrong, I love a loaded tofu scramble, but it’s good to know that you can make a nice breakfast even when the produce drawer is almost empty.

To make this easy tofu scramble, I sauteed shallot and carrot until softened and then added crumbled tofu and some kale. The seasoning is a super savory mix of smoked paprika, thyme, nutritional yeast and tamari.

Simple Tofu Scramble Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 medium carrot, peeled and coarsely shredded
1 1/2 teaspoons smoked paprika
1/4 teaspoon fine sea salt or kosher salt
1/4 teaspoon dried thyme leaves
2 tablespoons nutritional yeast
1 tablespoon tamari (soy sauce)
1 cup finely chopped fresh kale leaves

Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)

Heat the olive oil in a large (10-inch) nonstick skillet over medium heat. Add the shallot and shredded carrot; cook 3 minutes to soften, stirring frequently.

Stir in the crumbled tofu, smoked paprika, salt and thyme. Cook and stir until the tofu is heated through and beginning to brown, about 6 to 8 minutes.

Stir in the nutritional yeast, tamari and kale; cook 2 to 3 minutes more until kale is wilted and tender.

Makes 4 servings

Tip: Eat the scramble straight up or wrapped in warm corn tortillas with sliced avocado.

You might also like:
Butternut Tofu Scramble with Avocado from Jennifer’s Kitchen
Easy Tofu Scramble from Eating Clean Recipes