Sunbutter And Fruit On Rice Cakes Food
SUNFLOWER BUTTER
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
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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