Welcome to the world of “Let’s try to not eat nuts for a while”. I’m not sure how long I’ll be here but I’m having fun with it. Sunbutter definitely has a very distinct and slightly bitter taste. The coconut sugar in this recipe livens things up and makes it a sandwich-worthy spread. I had it on toast the other night with bananas, maple syrup drizzle, and a dash of cinnamon. I couldn’t get over how good it was! I love reminding myself of simple foods that make me so happy inside. Thanks to sunbutter, I can enjoy an old favorite and use this spread instead of peanut butter!
Side note: Have you seen the prices of seed butters lately? Not a fan. Buying sunflower seeds from my grocery store’s bulk bin section has totally made this homemade staple worth the extra 20 minutes in the kitchen!
Nutrition facts for this recipe! Who knew there is tons of Vitamin E in sunflower seeds?! Vitamin E is an antioxidant that prevents our cells from damage. Antioxidants may help protect us from cancer, aging, and disease. Vitamin C and Beta-Carotene (transformed into Vitamin A in the body) are also important antioxidants. (Source.)
-3 cups roasted, unsalted shelled sunflower seeds
-1/3 cup coconut sugar
-1 Tbsp coconut oil
-1 tsp vanilla extract
-pinch of salt
- Place the sunflower seeds in a food processor and process until a thick paste forms. You’ll need to stop the food processor every few minutes to scrape the sides and make sure large amounts aren’t sticking to the very bottom.
- Add the coconut sugar, coconut oil, vanilla extract and salt. Continue to process, stopping to scrape the sides as needed, until you reach a creamy consistency.
- Store in a 16oz mason jar in your fridge for up to a month.