I’ve been making this Sunflower Seed Butter, or Sun Butter as its sometimes called a lot instead of peanut butter. I think the taste is so delicious, and almost identical in flavour and texture to peanut butter.
I read that it is even more nutritious than nut butter and since most schools are nut free now, it just makes sense to start using this in recipes that call for nut butters, such as cookies and homemade granola bars. By making your own, you can save a lot of money, too. The taste is also so much better than any shop bought jar you can buy.
There are a few tricks to working with seed butters though:
- Store in the fridge or it will turn within a week or so. Unlike peanut butter, which you can store in the cupboard, seed butters should be refrigerated. This can cause it to become a little stiff. Make sure to blend it for several minutes until the seeds release their oils and it will be more liquid. If the stiffness out of the fridge is a problem, then just take out what you need and microwave for 10 seconds.
- Don’t be scared by a green colour in your baked goods! This is just something that happens with sunflower seeds. If you’ve ever bought a loaf of bread with the seeds in, you may have noticed a green tint. Its actually a sign of how healthy they are for us due to the natural chologenic acid found in all plants.
Roasting these seeds brings out a nutty flavour and colour. Otherwise the butter will be an unappetising grey colour, and actually may be hard to grind down. So please don’t skip this step! I simply roasted them for 10 minutes at 180C/350F, stirring halfway.
When making your own nut or seed butters, there may be a stall effect that happens when they grind down. If you see it looking grainy like sand, just keep going. This is the stage before the oils are released. You can add a couple of tablespoons of coconut oil to loosen it further, but do allow it to continue for a few more minutes after the grainy stage first to allow the natural oils to release.
Need more allergy friendly recipes? This recipe was featured in the article 5 Allergy Friendly Recipes That Actually Taste Good on mydeal.com.au.
- 500g /4 cups sunflower seeds
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- Heat oven to 180C/350F. Spread Sunflower seeds out on a large tray and roast for 10 minutes, stirring half way.
- Place seeds, salt and sugar in TM bowl, process on speed 9 for 1 minute.
- Scrape down bowl, add coconut oil and process on speed 6 for 4 minutes, or however long it needs to become very liquid.