Sunflower seeds, with their mild and nutty taste, are great for roasting, as a snack, or mixed in muesli. You can also substitute them for almonds in your gluten-free Shrove buns.
Makes 4 Shrove buns
Preheat the oven to 150°C. Spread the sunflower seeds on a lined baking tray and roast in the oven for 15 to 20 minutes until they start to smell nutty and are lightly roasted.
Blend the seeds and the salt in a food processor to a fine flour-like consistency. Add the sugar and mix until a paste starts to form. Add the oil and water and mix again.
Cut off the tops of the buns and scoop out some of the bun. Mix what you’ve scooped out with the sunflower paste and a splash of water. Fill the Shrove buns with the sunflower paste, spoon on the cream, and put on the lid. Dust with icing sugar.
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