I love my seeds and nuts so once again, here is another go at a nut butter. This time sunflower seeds. Whilst reminding me of my friends late hamsters dinner, these little seeds remind me of when I was little as I’d munch them all day long…Feel free to add more oil than I have for a creamiest texture but I like mine with as little as possible to retain their wholesome goodness. They don’t have as much natural oil in them as pumpkin seeds or peanuts so you will need to add some.
- 200g sunflower seeds, toasted
- 2 tsp ground cinnamon
- 2 vanilla pods, seeds scraped (although even more wouldn’t be a crime)
- 2-4 tbsp mild, light olive or sunflower oil (up to 50ml)
- Begin by toasting the sunflower seeds in the oven for a few minute or in a dry frying pan until fragrant.
- Add them to the bowl of the food processor and begin to blend for a few minutes.
- After they are fairly powdery and broken down, add a pinch of salt and continue blending, scraping the the mixture down the sides when necessary.
- Add a splash of oil to loosen and add moisture as you go.
- Continue to blend, adding as much oil as you like to achieve your desired texture. I like mine with as little as possible but for a spoonable soft butter add up to 50ml.
- Add the cinnamon and the vanilla seeds and continue to process. Adjust by adding more to your tastes as you go.
- Once you have a mixture that is buttery and tastes to your liking, store in a sterilized jar and keep in the fridge ready to top toast, porridge or with some jam in a bagel…If you come up with any winning combination, let me know!