Vanilla and sea salt sunflower seed butter

Vanilla and sea salt sunflower seed butter header image

Peanut butter is a staple in my household. Both the BF and I could eat it ever day without getting bored. I’m one of those people who sometimes sneakily eat it out of the tub (yes, we buy it in tubs because we eat so much of it) when they think no one is looking. I also love baking and cooking with peanut butter; cookies, fudge, satay sauce – you name it, I’ve tried it. Sometimes it’s nice to mix it up a little though and to have a PB back-up if, heaven forbid, we ever ran out! This sunflower seed butter is my homemade answer to a peanut butter shortage.

Please note you do need a food processor to make this recipe.

Vanilla and sea salt sunflower seed butter ingredients

Ingredients

Sunflower seeds

Sea salt crystals

Honey

Vanilla pods or extract

Method

Set up your food processor – I used the small bowl and blade – and pour in the sunflower seeds.

Blend the sunflower seeds until they turn to butter. This may take up to 20 minutes. Just keep processing, scraping the seeds from the sides of the bowl and be patient. The seeds will turn into crumbs first, and then, when you think nothing is happening, the crumbs will start to clump together to from a spreadable paste. The process should like this:

Sunflower seed butter in blender

Once you’re happy with the consistency (you could add some coconut oil to aid spreadability if you wanted) add your flavourings to the butter. I added a teaspoon of sea salt crystals, 2 teaspoons of honey, and a teaspoon of vanilla extract. Blend everything together for another minute or so, making sure everything is mixed well. Taste and add more salt/honey/vanilla if needs be. Decant it into a container and keep it in a cool and dry place (it’s go too hard in the fridge). Now you’re ready to be creative with this yummy homemade seed butter!

Sunflower seed butter on rice cake

Sunflower seed butter oatcake filling

Of course there are many options to customise this seed butter. I particularly enjoy a combination with chopped hazelnuts and cocoa that mimics Nutella very well.

I use this seed butter or anything I would have peanut butter with. The taste is so indulgent that I like to give it the starring role, either spread on a banana or a piece of toast. I think it would make a lovely cake filling too used instead of frosting.

Have you ever made seed butter at home? What’s your favourite nut butter? Do you have a PB obsession like I do?

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