Growing up we had sunflower seeds mostly in the food we gave our rabbit… Occassionally we might snack on one as you could peel them and than eat it, but it was certainly not something you’d throw on your salad or – as here – make a nut butter out of. I love nut butters. They’re so easy to make and can be a healthy alternative to peanutbutter if you have an issue with legumes. Peanuts are no nuts you see. They’re a legume instead. Not that I have an issue with peanuts. I just like to vary a bit from time to time.
In this case, making the sunflower butter does require a little bit of patience as it takes a while before it is transformed into a beautiful smooth mixture. You might at some point start to wonder if it will ever happen but patience my dears… It will eventually relax and become the stuff dreams are made off. (well ok that is maybe a bit of an overstatement but still it’s good)Print
Making your own sunflower seed butter
I think I got this recipe from Sonia the Healthy Foodie but not entirely sure…
- 300-400 gram sunflower seeds, pealed but otherwise raw
- 1 tsp vanilla
- pinch of salt
- Preheat the oven to 180˚C.
- Spread the seeds out over a baking tray in one layer
- Roast in the oven until golden brown. Make sure they do not burn as they will become very bitter if they do. Better to light than too dark.
- As soon as they are roasted leave to cool but do not let them cool entirely. Place in the bowl of your food processor.
- And now comes the long and hard part: first it will change into something resembling sand, than wet sand, than clumps of wet sand and eventually – after waiting very long – it will release the oil and turn into a smooth paste. It will take a while so don’t despair.
- Break the lump in pieces on a regular basis as the motor of your processor might get too hot. if it does turn it off and resume later. Add salt at the end and turn to mix that in.
- Put into a airtight sealable jar and eat within a week