{"id":1512,"date":"2019-01-16T15:00:00","date_gmt":"2019-01-16T15:00:00","guid":{"rendered":"https:\/\/maderatribustg.wpenginepowered.com\/?p=1512"},"modified":"2026-05-13T18:30:04","modified_gmt":"2026-05-13T18:30:04","slug":"seedy-recipes-for-you-who-don-t-have-to-curb-the-carbs","status":"publish","type":"post","link":"https:\/\/maderatribune.com\/es\/seedy-recipes-for-you-who-don-t-have-to-curb-the-carbs\/","title":{"rendered":"Seedy recipes for you who don\u2019t have to curb the carbs"},"content":{"rendered":"
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Standing at my kitchen window this morning, watching four deer, a cottontail rabbit, chipmunk and various birds feasting on the seeds I put out for the quail and doves, I started thinking about how I like to use seeds when I cook, especially in baking.<\/p>

Of all the following recipes, I think my favorite is the one for sesame seed cookies. But I don\u2019t make them very often because I am following a low-carb eating plan and those cookies are just too tempting. Hard to stop eating them. But not everyone needs to curb the carbs, so I am happy to share the recipes with you all.<\/p>

I hope the New Year is being kind to you.<\/p>

Lemon poppy seed muffins<\/strong><\/p>

1 1\/2 cups flour<\/strong><\/p>

1\/2 cucharadita de sal<\/strong><\/p>

2 tablespoons poppy seeds<\/strong><\/p>

1\/2 cucharadita de polvo para hornear<\/strong><\/p>

1\/4 teaspoon baking soda<\/strong><\/p>

5 1\/2 tablespoons unsalted butter, room temperature<\/strong><\/p>

3\/4 cup sugar<\/strong><\/p>

2 eggs<\/strong><\/p>

2\/3 cup Greek yogurt<\/strong><\/p>

1 teaspoon vanilla<\/strong><\/p>

2 tablespoons lemon zest<\/strong><\/p>

3 tablespoons fresh lemon juice<\/strong><\/p>

For glaze:<\/strong><\/p>

1 cup confectioners\u2019 sugar<\/strong><\/p>

2 to 3 tablespoons fresh lemon juice<\/strong><\/p>

1. Preheat oven to 425. Grease a 12-count muffin pan with nonstick spray or line with paper liners and set aside.<\/p>

2. In mixing bowl, stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.<\/p>

3. In another bowl, beat the butter on high speed until smooth and creamy (about 1 minute), then add sugar and cream together. Add eggs, vanilla, lemon zest and yogurt, mix just to combine. Add lemon juice and mix well. Add flour mixture and mix until combined.<\/p>

4. Spoon batter into prepared pan, filling them about 3\/4 full with batter. Bake for 5 minutes at 425 degrees, then lower the oven temperature to 350 and bake for 10 to 15 more minutes or until a toothpick inserted in the center comes out clean.<\/p>

5. To make the glaze, stir together confectioners\u2019 sugar and lemon juice and drizzle over the muffins. Store at room temperature in an airtight container for up to 3 to 5 days or freeze up to two months.<\/p>

Coconut sunflower seed cookies<\/strong><\/p>

1\/2 cup unsalted butter, room temperature<\/strong><\/p>

1\/2 cup coconut oil<\/strong><\/p>

1 cup brown sugar, packed<\/strong><\/p>

1 cup granulated sugar<\/strong><\/p>

2 large eggs<\/strong><\/p>

1 teaspoon vanilla<\/strong><\/p>

2 cups flour<\/strong><\/p>

1 teaspoon baking soda<\/strong><\/p>

1\/2 cucharadita de polvo para hornear<\/strong><\/p>

1\/4 cucharadita de sal<\/strong><\/p>

2 cups old-fashioned rolled oats<\/strong><\/p>

1 cup shredded coconut<\/strong><\/p>

1 cup unsalted roasted sunflower seed kernels<\/strong><\/p>

1. Preheat the oven to 350. In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4 to 5 minutes.<\/p>

2. Add the coconut oil, eggs and vanilla and mix until combined. In a separate bowl, combine the flour, baking soda, baking powder and salt.<\/p>

3. Add the flour mixture to the wet mixture and beat just until combined. Stir in the oats, shredded coconut, and sunflower seeds.<\/p>

4. Drop the cookie batter by the spoonful onto a prepared cookie sheet. Bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden. Makes about 4 dozen cookies.<\/p>

Biscotti with anise and orange<\/strong><\/p>

Makes a large batch of cookies.<\/em><\/p>

6 eggs at room temperature, separated<\/strong><\/p>

2 1\/4 cups sugar<\/strong><\/p>

1 1\/2 cups hazelnuts (or almonds)<\/strong><\/p>

1 cup butter (melted and cooled)<\/strong><\/p>

3 tablespoons anise seeds (whole)<\/strong><\/p>

Zest of one orange, shredded<\/strong><\/p>

1 teaspoon anise extract (or vanilla)<\/strong><\/p>

7 cups flour<\/strong><\/p>

1 1\/2 teaspoons baking powder<\/strong><\/p>

1\/4 cucharadita de sal<\/strong><\/p>

1. Toast the hazelnuts on a baking sheet at 350 for 10 minutes, rub briskly in a dish towel to remove peels. Chop the toasted hazelnuts,<\/p>

2. In a mixing bowl, beat egg whites until stiff, fold in 1 cup plus 2 tablespoons sugar. In another bowl, beat egg yolks with remaining sugar until thick and pale yellow (5 to 6 minutes). Gently stir both egg mixtures together, then fold in the nuts, butter, seeds, zest and extract.<\/p>

3. In a separate (large) bowl sift the flour, baking soda and salt together. Gradually fold in the egg mixture and mix with a wooden spoon until everything is moistened and there are no spots of dry flour.<\/p>

4. Turn the mixture out onto a lightly floured surface and knead just enough to make sure everything is evenly mixed and pliable.<\/p>

5. Divide into 6 equal parts and roll each part up into an 8-inch cylinder, then flatten down so you have an 8-by-2-inch rectangle (about 3\/4-inch high).<\/p>

6. Place on a baking sheet (lightly oiled or on parchment paper) at least 3\/4 inch apart and bake for 25 minutes at 375.<\/p>

7. Remove from oven. Let cool. Slice at a 45-degree angle (each being about 3\/4 inch wide). A bread knife works well for this part. Lower the oven temperature to 325 and lay each slice flat on a baking sheet and bake for another 25 minutes.<\/p>

Sesame seed cookies<\/strong><\/p>

You can skip toasting the seeds if you can find them pre-toasted in small jars.<\/em><\/p>

1 cup sesame (seeds, divided)<\/strong><\/p>

2 cups flour (all-purpose)<\/strong><\/p>

3\/4 cup sugar (granulated)<\/strong><\/p>

1\/2 cup butter (softened)<\/strong><\/p>

2 tablespoons water<\/strong><\/p>

1 teaspoon baking powder<\/strong><\/p>

1\/2 teaspoon vanilla extract<\/strong><\/p>

1\/4 cucharadita de sal<\/strong><\/p>

1 huevo<\/strong><\/p>

1. Preheat oven to 350. Line baking sheets with parchment paper or leave them ungreased.<\/p>

2. In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.<\/p>

3. Measure the flour, sugar, butter, water, baking powder, vanilla, salt and egg into a large mixing bowl. With an electric mixer on low speed, beat until well blended, occasionally scraping bowl. Mix in the sesame seeds.<\/p>

4. Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in the remaining toasted sesame seeds. Place the ovals about 1 inch apart on the prepared baking sheets.<\/p>

5. Bake in preheated oven for about 15 to 20 minutes, or until lightly browned. Remove the cookies to wire racks to cool. Store the cookies in a tightly covered container for up to 1 week. Makes about 3 dozen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Standing at my kitchen window this morning, watching four deer, a cottontail rabbit, chipmunk and various birds feasting on the seeds I put out for the quail and doves, I started thinking about how I like to use seeds when I cook, especially in baking. Of all the following recipes, I think my favorite is […]<\/p>\n","protected":false},"author":18,"featured_media":26317,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[18],"tags":[38,40],"class_list":["post-1512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-food","tag-health"],"acf":[],"_links":{"self":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/comments?post=1512"}],"version-history":[{"count":0,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media\/26317"}],"wp:attachment":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media?parent=1512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/categories?post=1512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/tags?post=1512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}