Homemade Honey Sunflower Butter Food

HOMEMADE SUNFLOWER BUTTER

Steps:

• Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
• Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.

HOMEMADE HONEY-SUNFLOWER BUTTER

Steps:

• Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
• Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Store in an airtight container.

HOMEMADE SUNFLOWER BUTTER CUPS

Steps:

• Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.
• Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. (This should use half of the melted chocolate. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up.
• Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Flatten gently between your palms. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Tap the tray on the counter a few times to help flatten the layers. Refrigerate for at least 1 hour and up to 12 hours.
• Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Keep refrigerated and wrapped in plastic if serving the next day. (If using white chocolate, store finished treats in the freezer.)

HOW TO MAKE YOUR OWN SUNFLOWER SEED BUTTER

Steps:

• Roast sunflower seeds until golden brown then set aside to cool. I found the best method to toast them is in a dry cast iron skillet over low-medium heat for approximately 10-15 minutes. Set aside to cool a little.
• Place your sunflower seeds into a food processor and blend for about 1-2 minutes or until the seeds look fine like brown sugar, scraping down the sides as necessary.
• With food processor running, drizzle in oil�a tablespoon at a time�until mixture is to desired consistency and texture is the same as that of peanut butter.
• If using unsalted seeds, stir in a little sea salt, to taste.
• Stir in sweetener of choice, to taste.

HONEY AND SUNFLOWER BREAD (BREAD MACHINE)

Steps:

• Place the ingredients into the bread pan in order listed above or follow instruction specified by your bread machine user manual.Place the sunflower seeds on the raisin/nut dispenser or added when the "raisin beep" sounds.
• Set the machine to Basic Raisin Mode. Select medium size.
• Press start.

HOMEMADE SUNFLOWER SEED BUTTER

Steps:

• If you use raw sunflower seeds like I do, it's best to roast them first. I like roasting them in the oven on a dry cookie sheet at 400F for about 8-10 minutes, I tend to burn them on the stovetop. Let them cool for a few minutes.
• Put the roasted seeds with the oil and salt into a food processor or blender, and pulse at high speed until smooth. You may have to scrape the sides down occasionally.
• Add a little more oil if the mix is still not binding.
• If you want to add sweetener, a thick sweetener like honey, maple syrup, or brown rice syrup would work best, and add 1 teaspoon at a time. Using something granulated like sugar or Sun Crystals might require more oil.
• Store in the refridgerator, and if the oil separates, mix before using. Yields about 1 cup.