Culinista Kitchen®,  Recipes & Cooking

Rise and Shine, Morning Glory

by The Culinistas

For the past several weeks, we’ve been highlighting foods that help your skin glow. As we bid adieu to our glowing skin initiative, we’d like to share a recipe to take with you, because incorporating foods for the skin should be a year long practice. This quickbread is packed with beta carotene rich carrots, which help retinol production, and sunflower seeds which help create a protective moisture barrier on the skin. Whip up a batch for breakfast or a snack. Did we mention it’s gluten & dairy free?

Morning Glory Bread

Prep Time 15 mins

Cook Time 1 hour 15 minutes

Makes one loaf

½ cup sunflower seeds, roasted
2 TB flax seeds, ground
2½ cups rolled oats, divided
1 cup coconut sugar
1 TB baking powder
1 TB solstice blend
1 tsp salt
½ medium zucchini, grated
1 large carrot, grated
2 bananas, mashed
1 tsp apple cider vinegar

1. Preheat oven to 350ºF.

2. In a high speed blender, blend sunflower seeds until smooth.

3. In a small bowl, whisk flax seeds with 3 TB warm water; let sit for 10 mins.

4. In a high speed blender, blend 2 cups rolled oats into a fine flour; transfer to a bowl & add remaining ½ cup rolled oats, coconut sugar, baking powder, solstice blend & salt.

5. In the bowl of a stand mixer, mix ¼ cup sunflower butter, flax seed mixture, zucchini, carrot, bananas & apple cider vinegar on medium speed until fully incorporated; then mix in dry ingredients until smooth.

6. Transfer batter to greased loaf pan; garnish with extra seeds & oats. Bake until center is cooked through, 75-85 mins; cool.

Chef Tips


– There might be a little leftover sunflower seed butter after the ¼ cup is added to the cake; do not add all to the bread.

– ½ of a zucchini should yield about 1 cup & 1 carrot should yield about 1 cup. 

A special thanks to Abi Polinsky for the beautiful photograph.