CONDIMENTS/ NUTS & CHEESES/ SAUCES & DRESSINGS

Vanilla Sunflower Butter

 

This has to be one of the easiest and delicious nut butter alternatives I have ever created. It tastes so delicious with the addition of the vanilla. It is slightly sweet from the vanilla liquid stevia, which I highly recommend using in this recipe over regular powdered stevia. If you prefer to leave out the sweetener, go ahead but in this particular recipe, it works so well.

Gently toasting the sunflower seeds in a dry pan allows their oils to release. This makes them easier to process in the food processor and hence become more creamy. It also gives them an incredible depth of flavor that makes this butter my favorite, right up there with almond butter, if not better. It’s so yummy and easy to eat by the spoonful! It also saves you a lot of money as nut and seed butter can add up in price very quickly.

 

 

 

This is delicious as a spread or a dip, or included as your healthy fat component in breakfast bowls! I love putting in a dollop into my Warm Vanilla Chia Butter Berry Protein Porridge or my Apple Cinnamon Bircher Muesli. Sunflower seeds are rich in B complex vitamins, which are essential for the nervous system function. They and are also high in vitamin E with each ¼ cup serving to offer 82% of your daily recommended serving. here little seeds are also a good source of selenium, magnesium, iron, calcium, potassium, and plant protein.

 

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Vanilla Sunflower Butter


  • Author: Priscilla
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 1 serve

Ingredients

  • 280g  2 Cups Sunflower Seeds
  • 30g    2 Tbsps Coconut Oil or Avocado Oil
  • 4g      1 tsp Vanilla Extract
  • 3g      ½ tsp Unrefined Salt
  •           25 Drops of Vanilla Liquid Stevia (I use Sweetleaf brand)

Instructions

  1. On the stove on medium heat in a dry pan (no oil), roast the sunflower seeds for 3-5 minutes or until golden brown. Set aside.
  2. In a food processor, process the roasted sunflower seeds for 10-15 minutes. Using a spatula scrape the sides and the bottom of the food processor intermittently.
  3. The sunflower seed butter will begin to ball up into a sunflower seed creamy butter dough. Be patient, as it will reach this stage.
  4. Add in the oil, vanilla extract, salt, and stevia drops. Continue to process until smooth. The only way to get butter perfectly smooth is with a stone grinder. As we are using a food processor this butter will have some texture to it, however, it will be smooth.

Notes

Storage: Store seed butter in a small glass sealed airtight container in the fridge for up to one month, or more – if it lasts that long!

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