Now we all know how great and loveable peanut butter is to those of us lucky enough not to be allergic to them. And I love peanut butter as much as the next person who will put spoonful amounts into ice cream and then drench with chocolate sauce (not that I know anyone who does that **avert gaze**).
Some people though, do not like peanut butter or cannot eat it so it’s about time there was a kitchen alternative that makes your jaw hit the floor with just how good it is.
Yes, sunflower seeds may seem like a poor man’s replacement, but in reality I had to hold back from eating spoonfuls of it. Instantly, I came to recognize how people find this as delicious to eat as any nut butter, expecially my beloved peanut spread.
It’s like a nut butter only not, and the flavor is subtle enough that it could be used with jam on bread or in this cheesecake slice or even dare I say in these cups. I’m trying to figure out a way to eat spoonfuls of this butter with chocolate as I type.
If you have 15 minutes to spare and a stack of sunflower seeds in your cupboard then you are not far away from your own jar of this addictive butter. So give it a go and let me know what you think in the comments.
Sunflower Seed Butter
Makes 1 cup
2 cups sunflower seeds
3 tablespoons coconut oil
Preheat the oven to 100°C/210F and spread the sunflower seeds evenly in a baking tray.
Place in a blender with the coconut oil and blend until smooth.
Spread on toast or eat by the spoonful.
Note: You may have to scrape the blender down once or twice to ensure the mixture is completely smooth.