Sunbutter And Fruit On Rice Cakes Food

SUNFLOWER BUTTER

Sunflower butter image

Can't eat peanuts? Try this sunflower butter instead for a nut-free spread. A blender will give the best results and it will keep for up to a month.

Provided by Sara Buenfeld

Categories Condiment

Time 38m

Yield Makes 550g (about 40 tbsp)

Number Of Ingredients 3

Ingredients

500g sunflower seeds
3 tbsp coconut oil melted (optional)
2 tbsp maple syrup (optional)

Steps:

Toast the seeds in a large, dry frying pan over a low heat, stirring so they don't burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they're still warm, until finely chopped and powdery.
If your blender is high-speed, you can make the butter from the seeds alone - continue to blitz until the oils are released and the seeds turn into a smooth butter (this may take 20-30 mins), stopping to scrape down the sides and let the motor rest occasionally. If you don't have a high-speed blender, slowly add the coconut oil with the motor running, and continue to blitz until the mix comes together into a ball, then transforms into butter.
Add the syrup and/or salt to taste, or leave plain. Spoon into sterilised jars (see tip, below) and chill until needed. Will keep chilled for up to a month.

Nutrition Facts : Calories 75 calories, Fat 6 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein

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