dairy free egg free nut free vegan gluten free
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.