20 Aug Healthy Sunflower Seed Breakfast Risotto

INGREDIENTS:

• 1 cup sunflower seeds (soaked overnight)
• ½ cup dried pears/blueberries
• 2 cups hemp or oat milk*
• 1 tbsp tahini
• 1 tsp vanilla powder
• 1 tbsp hemp seeds
• 1 tbsp maple syrup
• Pinch salt

METHOD:

1. Soak the sunflower seeds in 2 cups of water overnight. Drain off the water in a sieve before cooking the seeds. 
2. In a saucepan or small pot, cook the sunflower seeds in the milk, salt and vanilla powder. Simmer on a medium heat for approximately 30 minutes. 
3. While the sunflower seeds are cooking, in a separate bowl, cover the dried pears (fruit) in boiling water and allow to rehydrate until soft (approximately 10 minutes). 
4. Remove the pears from the water and then add to a small saucepan.  Heat through the pears until warm and soft. 
5. Once the sunflower seeds are soft and pale in colour, remove from the heat and allow to cool slightly. 
6. Add the slightly cooled sunflower seed mix to a high-speed blender and pulse lightly (3-5 pulses) until it looks creamy but still has texture.
7. Return the blitzed mixture to the pot and add maple, hemp seeds and tahini. 
8. Allow to heat through before serving with the warmed pears. 
9. Add more milk, hemp seeds or tahini according to taste preferences.  

*You can substitute the oat milk with hemp seed milk. If you would like to make your own hemp seed milk: soak ¼ cup hemp seeds in water in the fridge overnight. Blend with 1 cup filtered water and a pinch of sea salt until smooth. Lasts 2 – 3 days.