Sunflower butter
- Sara Buenfeld
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Makes 550g (about 40 tbsp)
Easy
Prep: 30 mins
Cook: 5 mins - 8 mins
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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.
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g sunflower seeds
-
3 tbsp coconut oil
melted (optional)
-
2 tbsp maple syrup
(optional)
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Nutrition: Per tbsp
- kcal75
- fat6g
- saturates0.8g
- carbs2g
- sugars0g
- fibre1g
- protein3g
- salt0g
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Method
-
step 1
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.
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step 2
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.
-
step 3
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.
Recipe tip
Learn how to sterilise jars here.
Recipe from Good Food magazine, September 2022
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