This is an alternative to traditional nut butters. Roasting your seeds prior to making this butter is essential for a delicious nut-like flavor. My kiddies don't tend to like this on its own so I use this in recipes that call for peanut butter so it is school and lunchbox friendly. - Peta
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 15 minutes
Makes approx. 1.5 cups of butter
Cannot be frozen
- sunflower kernels - 250g, or pepitas
- honey - 2 Tbsp, or maple syrup, optional
- coconut oil - 2-3 Tbsp, melted
- salt - small pinch, fine
- Preheat oven to 180C. Line a baking tray with baking paper.
- Sprinkle sunflower kernels (250g) onto the baking tray and bake for 15 minutes or until roasted and aromatic. Be sure not to burn them.
- Place sunflower kernels into bowl once roasted. Mix Speed 9 / 45 seconds. Scrape down sides.
- Mix Speed 9 / 45 seconds. Scrape down sides. You are wanting a fine grind. You can certainly grind these for longer if preferred.
- Reduce to Speed 5 and slowly drizzle in the honey (2 Tbsp) and then coconut oil (2-3 Tbsp) along with salt (pinch).
- Increase to Speed 8 and blitz until a smooth paste forms. You can add additional honey or coconut oil to thin out to suit your tastes.
- Store in an airtight container in the fridge. It can harden in the fridge. If it does hardened due to the coconut oil, allow your portion to sit at room temperature for 5 minutes to become soft and spreadable.