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A Little Bit Of Sunshine On The Allotment

28th October 2014 By Urvashi Roe

Jump to Recipe - Print Recipe

I was reading a post on sunflowers for every occasion over at The Garden Deli which inspired me to go and seek out the different kinds of sunflowers around our allotments.

I didn’t have to look far.  These stunners have given us a little bit of sunshine every time I go to the water butt.

Sunflower

Stunning Sunflowers reaching into the autumn skies

On a different corner I saw this huge sunflower head and thought about the fabulous seed harvest to come.

Giant sunflower head

Giant sunflower seed head

Sunflower seeds are so versatile 

I love sunflower seeds.  I’d say they are my favourite of all seeds and nuts as they are just a jar away for all kinds of dishes during the week;

  • Toast and sprinkle onto porridge in the morning.
  • Add a handful to smoothies for a nutritious boost.
  • Toss into salads for some crunch.
  • Add a spoonful to a bowl of soup instead of fatty croutons.
  • Use instead of pine nuts for pestos.
  • Crush and mix with fresh herbs and lemon juice for a crusty topping for fish.

I do also rather like them in flapjacks.  They work really well with the chewy oats and this combo with lemon is wonderful for remembering the vibrant sunny days of summer.

Print Recipe

Sunflower Seed and Lemon Flapjacks

Total Time1 hour hr
Servings: 10 -12

Notes

CopyRight Urvashi Roe_Lemoney Sunflower Seed Flapjacks.jpg

Sunflower Seed flapjacks

You'll need
  • 125g butter
  • 110g brown sugar
  • 1 tbsp honey - I used lemon manuka honey
  • 200g rolled oats
  • 200g sunflower seeds
  • 1 large lemon – zest and juice
To make about 10
  1. Preheat the oven to 150C and line a 12 inch square baking tin with greaseproof paper
  2. Put the sunflower seeds, oats, lemon zest and juice into a mixing bowl and mix together.
  3. Put the butter, sugar and honey in a saucepan and heat slowly until dissolved and melted.
  4.  Pour the butter over the dry mixture and mix until all the oats and seeds are coated.
  5. Pour this into the lined baking tin,  flatten it out and press it down well with the back of a wooden spoon.
  6. Bake this for approx 30 minutes until golden brown.
  7. Cut it into pieces as soon as it comes out of the oven and then leave it to cool completely in the pan.
These are lovely dipped into melted chocolate or with a dollop of creme fraiche as a zesty pudding.

 How do you use sunflower seeds? Which kinds of sunflowers have you planted? 

Related

Filed Under: Breakfast, Sweet Tagged With: Allotment, cooking, flapjack, food, sunflower

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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