A rich, creamy butter that makes a wonderful alternative to nut-based spreads for those who don’t like or are allergic/intolerant to them. Even better, it’s packed with nutrition: high in vitamins, minerals, essential fats and protein.
LISA’S TIP – When making this recipe I often grind more coconut sugar than I need and store it in an airtight jar so that I have powdered coconut sugar to hand whenever I need or want it. I prefer my sunflower seed butter to have a runnier consistency as it’s easier to spread and drizzle however, if you prefer a thicker butter then simply add one tablespoon less of oil. If you’re a fan of chocolate spreads, add 1 1/2 tbsp. of cacao powder to the food processor at the very end and blend until smooth and thoroughly combined, adding a little more oil if needed. If you want to experiment with different flavours, then try adding some fresh vanilla seeds (or a few drops of vanilla extract) or some cinnamon. Stored in a kilner jar (or similar) this will keep for 2 weeks – that’s if it lasts that long! I love using my sunflower butter as you would use peanut butter, you can add it to stir-fries, baked goods (cookies or brownies) spread it on, use it to make PB & J style-sandwiches, drizzle over pancakes, porridge, smoothies or yogurt or use it to top celery sticks, banana or apples – it’s endlessly versatile!