Cinnamon Vanilla Sunflower Seed Butter

Cinnamon Vanilla Sunflower Butter

Cinnamon Vanilla Sunflower Seed Butter
From 101 Cookbooks

Merry Christmas from the HMK!  It’s pretty hard to believe this is our third Christmas post, and with that comes our third Christmas food gift.  It should come as no surprise that John finds these annual homemade food gifts a little, um, silly (and that’s putting it nicely).  Luckily this year’s recipe was pretty darn easy and I was able to get the whole thing done while he was off watching his fantasy football team lose in the championship yesterday 🙁

On a happier note, we fell in love with sunflower seed butter during our first Whole30 back in March.  It’s probably the closest thing to peanut butter, which is obviously the king of all nut butters, despite being a legume (and actually, this is a seed, so this whole comparison makes no sense, but I digress).  We’ve been buying Sunbutter brand from Whole Foods, but honestly it’s a bit of an [expensive] chore.  90% of brands and varieties I’ve picked up, whether at WF or elsewhere, have sugar and other additives that we try to avoid.  Solution: make our own!  I’ve been having a serious love affair lately with kitchen gadgets that do ALL the work for me, and that’s exactly what a food processor does in this recipe.  It definitely takes a while, but that sounds like the food processor’s problem, not mine!

So from the Honeymoon Kitchen, have a delicious Christmas and a home-made new year!

Ingredients

  • 2 cups (225 grams) raw sunflower seeds
  • 3/4 tsp salt
  • 1/4 cup sunflower oil, divided
  • 2 Tbsp vanilla extract
  • 1 Tbsp cinnamon
  • 1/4 tsp lemon juice

Preparation

  1. Preheat oven to 325 degrees.
  2. Spread sunflower seeds out on a baking sheet.  Roast until fragrant and golden, stirring every 7-8 minutes.  Allow to cool for 10 minutes.
  3. Place seeds, salt and 1 tablespoon of the oil in a food processor.  Turn the processor on.  After about 30 seconds, add 2 more tablespoons of oil, with the motor running.  Let the machine run until a creamy butter forms.  This could take anywhere from 5-15 minutes, so be patient.  Do some dishes.  Play with the dog.  Chillax a little.
  4. Once it starts looking and feeling like nut butter stop the motor and add the vanilla, cinnamon and lemon juice.  If it still looks pretty thick, add the last tablespoon of oil.  Process a little more, scraping down the sides as needed, until well combined.
  5. Serve on apples, bananas, celery, crackers…or just make a killer SB&J.  Oooh, oooh, or make this!

Makes about 1 1/4 cups.

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3 Responses to Cinnamon Vanilla Sunflower Seed Butter

  1. Doreen Dodero says:

    Does it need to be refrigerated?

    • Honeymoon Kitchen says:

      It should be fine at room temp for a few days – plus it’s easier to spread that way. If you’re going to keep it longer than that, refrigerator is probably a good idea.

  2. John says:

    If you’re going to insult my fantasy football team you should at least do it with proper spelling and grammar.

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