You guys, there is something I am so obsessed with I decided to devote an entire week of recipes to it on this website.
The magical ingredient? Roasted sunflower seed butter, or sunbutter.
Sunbutter isn’t a new or fancy trend. In fact, I’m a little late to the sunbutter game, but now I’m its biggest cheerleader, complete with high ponytail and pom poms and coordinated dance moves.
Oh, the humble sunflower seed. It’s small and mighty, packed with protein, important antioxidants like Vitamin E and selenium, as well as magnesium, which helps us relax and calm down. Sunflower seeds are also anti-inflammatory and good for our hearts.
By gently roasting sunflower seeds and then grinding them, they transform into a creamy substance that tastes remarkably similar to peanut butter (some of you might remember that I limit my peanut consumption, due to the impact of peanut aflatoxins and other molds on the digestive tract). But there’s no need to miss peanut butter when I’ve got this beaut of a recipe on my side.
Another benefit to sunflower seeds is they are far less expensive than nuts. You can explore and experiment with them instead of worrying about mutating $18 worth of pecans into something inedible.
Let’s start off with this basic recipe for sunbutter, which I’ll be featuring in different recipes every day this week. All of which I’m extremely excited to share with you!
- 3 cups raw sunflower seeds, soaked for a few hours or overnight
- ⅛ tsp salt
- Preheat the oven to 325 degrees F.
- Drain and rinse your sunflower seeds. Spread them out in an even layer on a baking sheet (or two, depending on the size of your pans).
- Bake for 25-30 minutes, stirring every 10 minutes or so. You want the seeds to be completely dry and lightly toasted. Take them out of the oven and allow them to cool for a bit.
- Dump the seeds into a food processor and blend until smooth and creamy, scraping down the sides as needed. This might take 5 or 10 minutes. Add the salt and blend again to incorporate it.
- Store in a container in the fridge.