Homemade Sunflower Butter

| Spreads, Sauces and Dips, Uncategorized

This stuff is addictive….. I have always loved peanut butter, but this is now my new favourite…

Sunflower nut butterThe flavour is AWESOME!  Plus it is full of healthy fats, very cheap to make at home and also very quick to make.  It took me about 15 minutes!

Ingredients

  • 2 cups raw, hulled sunflower seeds
  • pinch of salt
  • olive oil (I needed about 2 tablespoons)
  • Honey if desired (I use 1-2  tablespoons for added flavour)

Instructions

Put sunflower seeds onto a baking tray and bake in a preheated oven at 200°C for 5 minutes.  Remove them, give it a good stir and put back for another 2 minutes.  Keep checking and stirring every two minutes.  You do not want the seeds to look burnt and dark brown.  They must just smell of fragrant roasted nuts and be a nice light golden colour.

When done, remove them from the oven and let them cool for 5 minutes or so.  Then plop them into your food processor and start whizzing.  You may want to pulse a but initially and then blend.  It takes some time.  It first makes little chips and then a powder.  Keeeeep going, stopping in between so you don’t burn out your food processor and scraping down.  Suddenly it will start to change texture and become pasty.  At this point, while you food processor is running, pour in 1 tablespoon of olive oil and a pinch of salt.  Scrape down and blend again – adding another tablespoon of olive oil and scraping down as needed.  The batch of seeds and how thin you like your nut butter will determine how much oil you put in.  If you are adding honey, remember that honey is liquid too so keep that in mind.  Taste first.  If you would like, now add the honey to taste – once again while the food processor is running.  Remember, the longer you process this, the smoother it becomes.  You can’t over do it.  At this point, some people like to put it into their blender to process even further to make it even more smooth.  Personally, I love the texture of this just as is.

You can store this for a few weeks in a cupboard or the fridge.  I prefer a cupboard as it becomes thicker in the fridge.

You can substitute this for peanut butter or any nut butter in any recipe.  I also love dipping dried fruit into this as a snack.  It is wonderful on warm toast with a dollop of honey too.

You’re going to love it!
Dr T

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