I'm a fan of Eskal's Freenut Butter - a nut-free substitute for peanut butter. But it's quite sweet and has emulsifiers. Turns out it's dead easy to make yourself!
1 cup sunflower kernels
a few teaspoons sunflower oil or light olive oil
Roast sunflower kernels in a dry saucepan on low-medium to heat for about 5 minutes. Don't leave the stove, and turn them frequently so they don't burn.
Once they've cooled a bit, blitz them in a food processor. You'll need to add a little oil to help the binding process, but do this a little bit at a time.
You can add seasoning to taste (1/4 teaspoon of salt and/or 1/2 teaspoon of honey or golden syrup). It's delicious just on its own though.
Keep refrigerated in an airtight container. It might separate from the oil but just mix again before using.
ooh delish. I ahve made this before but didn't pre toast them and I think I might try this and see if it improves it! Thanks!
ReplyDeleteIt definitely has a better flavour, and it improves the colour also (not as grey!) QBx
ReplyDeleteHow does it compare to peanut butter? I'm addicted to pb but seen it listed as an alternative!
ReplyDeleteam making it now. I've made cookies and subbed the pb for sunflowers seed buutter and they were very yummy!
ReplyDeletemmm can't believe how much nuttier it tastes after roasting! I added a teeny bit of salt and a squidge of agave syrup. Is very yum. Thanks! :)
ReplyDeletehere a recipe for you; http://ibakewithout.com/2010/05/18/sunflower-seed-butter-and-cookies/ Bet they will be even yummier with ROASTED Sunflower Seed Butter! ;) Thanks so much!
ReplyDeletelove it, thanks! i'm going to try them :) QBx
ReplyDelete