yeniyildiz
yeniyildiz
Understanding the recipe - help!
I'm a decidedly late learner in the kitchen area, so need some advice.
I've just bought a book (a US publication not a Turkish one) which contains all raw food recipes.
Alot of them call for 'raw sunflower seeds' sometimes soaked and sometimes unsoaked - to make pates, granola, museli etc
I've only ever seen sunflower seeds with hulls here - the thought of dehulling them one by one is daunting.(Ive never mastered the art of doing this with my teeth!) Do you think, if the seeds are going to be ground up in a food processor that the hulls could stay on? (The recipes don't actually specify that the seeds should be hulled - but maybe they are always sold like that in western countries?)
If it is definitely necessary, does anyone know of a place, online or otherwise, where I could buy sunflower seeds dehulled here? (I live in Fethiye)
I've just bought a book (a US publication not a Turkish one) which contains all raw food recipes.
Alot of them call for 'raw sunflower seeds' sometimes soaked and sometimes unsoaked - to make pates, granola, museli etc
I've only ever seen sunflower seeds with hulls here - the thought of dehulling them one by one is daunting.(Ive never mastered the art of doing this with my teeth!) Do you think, if the seeds are going to be ground up in a food processor that the hulls could stay on? (The recipes don't actually specify that the seeds should be hulled - but maybe they are always sold like that in western countries?)
If it is definitely necessary, does anyone know of a place, online or otherwise, where I could buy sunflower seeds dehulled here? (I live in Fethiye)