Sunflower seed butter

• 분량: 25 servings
• 활동 시간: 15 minutes
• 총 시간: 30 minutes

재료

2 ½ cups sunflower seeds (380g)

¼ cup maple syrup (80g) - I do less

½ teaspoon salt

Oil - I use more than the 1 Tbsp mentioned in the recipe.

방향

Preheat the oven to 180 degrees celsius (360 F). Spread the sunflower seeds across a large, lined baking tray or baking sheet.

Toast the seeds for 5 minutes remove from the oven and stir to ensure even roasting. Return to the oven and toast for a further 5-10 minutes until the seeds are an even golden brown.

Once you are happy with the level of roasting, remove the seeds from the oven, and let them cool for several minutes before moving on to make a sunflower seed butter.

Place sunflower seeds into a food processor or blender. Start by pulsing the sunflowers until they are finally chopped.

The next step is to process or blend the sunflowers for one minute. After one minute stop your appliance and scrape down the sides of the bowl. The consistency will be quite dry, as the seeds won't have released their oils yet. Repeat this process for another minute. The consistency now will be a clumpy paste. Scrape the sides of the bowl again

Process or blend a third time for 1 minute continuously, then stop the machine and scrape down sides. The sunflower seed butter will now be thick and grainy, if the consistency of the butter is not changing you may need to add 1 tablespoon of neutral-flavoured oil.

Process or blend for a fourth time for 2 -3 minutes longer. The sunflower seed butter should be creamy and smooth at this point.

Add the maple syrup and salt, and blend until combined

The sunflower seed butter will keep in a covered container in the refrigerator for several months, but can also be kept at room temperature for a couple of weeks.

With all the proceesing the sunflower butter may be quite hot, Leave to cool before transferring to a clean jar.

영양 정보

• 1회 제공량: 1 Tablepsoon
• 칼로리: 87 kcal
• 지방 전체: 7 g
• 포화 지방: 1 g
• 불포화 지방: 5 g
• 나트륨: 48 mg
• 탄수화물 전체: 5 g
• 식이섬유: 1 g
• 총 당류: 2 g
• 단백질: 3 g