I’m going to be honest hear and tell you that I have never been much of a fan of peanut butter. *Gasp* (I know, right?) Peanut butter is one of those things you either love or you hate – there is not much space for in between.
I think I am not a fan because it never made me feel good when eating it.
BUT, I must tell you that I simply LOVE sun butter – isn’t it such an amazing name? Sunshine in a bottle, sunshine on toast, sunshine in my life… And that’s exactly how I feel when I eat it, with a spoon straight from the bottle, or smothered on some homemade seed loaf, thick with butter…. YUM!
And it’s really easy to make. YAY!
Sun Butter (Makes 250 mls)
2 cups sunflower seeds
3/4 tsp sea salt
1 Tbs xylitol
2 tsp coconut oil
Heat oven to 180 degrees Celsius
Toast sunflower seeds on a baking tray in the oven until golden brown (about 5 – 6 minutes)
Transfer seeds to a food processor and add salt
Grind the seeds in the processor for about 15 – 20 minutes, stopping every 2 minutes to scrape down the sides
Add the Xylitol and coconut oil after about 10 minutes
It takes a while for the sunflower seeds to release their oils. You are looking for a creamy consistency, so don’t stop until you have achieved this
The seeds will first break down and look like powder and then they will start to bind together to form a paste – keep blending until it has become smooth, creamy and easy to spread
Store the sun butter in a sterilised glass container in the fridge – because the sun butter is made with coconut oil, you may need to bring it to room temperature before using
Serve on low carb bread or toast, with green apple slices, or eat straight from the jar, like I do 🙂