Recipe by COOKGIRl
Use your favorite sweetener: honey, unrefined cane sugar, agave, barley malt, etc. (A light drizzle-about 1/2 teaspoon of real maple syrup tasted good in this!) It is very important to be certain the sunflower seeds you use for this recipe are fresh. If not, the butter will taste "off"-rancid. To store, use a covered container and refrigerate. From deliciouswisdom.com.
Top Review by loof
This was delightful! I made half of the recipe. I don't have a regular food processor, just a mini one that has to stay closed while it's running, so I just added a tiny amount of oil, processed a bit, added more, etc until I got the consistency I wanted. I added just a small amount of honey for sweetener and no extra salt. Enjoyed on multigrain toast - thanks for sharing this treat!
- 236.59 ml raw sunflower seeds
- 14.79-44.37 ml sunflower oil (or more) or 14.79-44.37 ml safflower oil (or more)
- sugar, to taste (your choice of sweetener)
- sea salt, to taste
Directions See How It's Made
- 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 oilï¿½a tablespoon at a timeï¿½until 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.