rally caps!

Am I the only person in the world who associates sunflower seeds with baseball? Even my earliest memories of playing t-ball and little league softball involve sitting in the dugout and going to town on a bag of those crunchy munchies.



The ground was always littered with the shells, and many of us kids wouldn't be recognizable without a wad of seeds stuck in our cheeks. You displayed great talent if you could de-shell a seed using just your teeth and tongue, no fingers required. (I'm sure that was the hope of the mothers out there, too--our hands were always filthy.)



Ah. Good times. I haven't had many sunflower seeds since then, but I recently found a tasty recipe calling for some and had to give it a try. This is not your light, la-di-dah kind of breakfast food. No, it's hearty and dense and filling--perfect for those needing a quick and long-lasting shot of oomph to start the day. Go team!

Little League Loaves
(adapted from this recipe)

1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup sunflower seeds, toasted
1 tablespoon wheat germ
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
3/4 cup plain yogurt
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup raisins
1 bar of chocolate, smashed into bits

Preheat oven to 375ºF. Spray pan of choice.
In a large bowl, thoroughly whisk together the flours, sugars, sunflower seeds, wheat germ, cinnamon, salt, baking powder, and baking soda. Set aside.
In a medium bowl, whisk together the eggs, yogurt, oil, and vanilla. Make a well in the center of the dry ingredients and add the liquids. Incorporate the dry ingredients into the liquids by pushing them from the side of the bowl to the center. Stir just to blend, eventually folding in the raisins and bits of chocolate.
Pour into prepared pan. Bake for about 30 minutes for mini loaves, 22 to 25 minutes for muffins, or until the bread is golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate pans top to bottom and front to back. Remove from the oven and place on a rack to cool.