Sunflower Butter Food

SUNFLOWER BUTTER

Steps:

• Preheat oven to 350 degrees F. Spread the sunflower seeds evenly across a sheet tray and roast until lightly golden brown and fragrant, stirring occasionally, for about 20-25 minutes. Be sure to check on them often to avoid burning.
• Allow the sunflower seeds to cool to room temperature. In a food processor, combine the roasted sunflower seeds with the honey and salt (use more or less salt and honey to taste, if desired).
• Begin processing the seeds. At first the nut butter will clump together in pieces.
• Add the oil 1 tsp at a time, smoothing out the butter and blending frequently, until you reach your desired consistency. Scrape down the sides of the processor as necessary. I like my sunflower butter on the soft, semi-goopy side, so I tend to use more oil. This also helps to keep the butter moist when it is refrigerated, and easier to stir. You can use less oil for a thicker, drier butter if you prefer. Continue processing until smooth.
• Store your sunflower butter in an airtight container in the refrigerator. I typically use a mason jar. Use it within a month for freshest taste. As with most natural nut and seed butters, some natural oils may separate from the butter over time. If this happens, just use a spoon to mix the oil back into the butter.

CHOCOLATE-CHIP SUNFLOWER-BUTTER MUFFINS

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, then spray the liners with cooking spray. Put the cranberries in a small bowl, and add hot water to cover (if the cranberries are very moist, you can skip this step).
• Whisk together the flour, oats, baking powder, salt and baking soda in a medium bowl; whisk in the chocolate chips. Whisk together the brown sugar and sunflower butter in a second medium bowl, then whisk in the milk, oil and egg. Stir the sunflower butter mixture into the flour mixture to combine well (the batter will be pretty loose). Strain the cranberries, pat them dry and stir them into the batter.
• Ladle 1/3 cup batter into each muffin cup liner. Bake, rotating the pan about halfway through, until a cake tester inserted in a few muffins comes out clean, 16 to 18 minutes.
• Let cool briefly in the tin on a rack, then transfer the muffins to the rack to cool completely. The muffins can be stored overnight in an airtight container, or individually wrapped in plastic and frozen in an airtight container for up to 4 days.

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.)

VEGAN SUNFLOWER BUTTER COOKIES

Steps:

• Preheat oven to 350°F
• Sift together the ingredients from flour through salt.
• In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up.
• Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie.
• Bake for 10-12 minutes, just till nice and golden on the bottom.
• After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
• Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!