Sunflower Butter
20 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400g / 3 cups sunflower seeds
- 50g / 0.3 cup coconut oil, melted
- 2 tbsp honey or maple syrup
- ΒΌ tsp vanilla extract
- ΒΌ tsp sea salt
Method
- Place the sunflower seeds into a large pan or wok on the hob and dry-fry for a few minutes until they have toasted. Be careful not to burn the seeds though!
- Transfer the seeds into the blender. Add the melted coconut oil and blitz on a low setting until smooth. This will probably take about 5 minutes in total and you can do it in stages and stop for a little while if you are worried about the blender over-heating.
- When the sunflower seed butter has reached a good consistency add the honey, vanilla extract and sea salt and blitz one final time.