Almond nut butter
Blitz up your own homemade nut butter for spreading on toast, filling pancakes or adding to sauces
Sunflower butter
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 550g (about 40 tbsp)
Skip to ingredients
- 500g sunflower seeds
- 3 tbsp coconut oilmelted (optional)
- 2 tbsp maple syrup(optional)
Nutrition: Per tbsp
- kcal75
- fat6g
- saturates0.8g
- carbs2g
- sugars0g
- fibre1g
- protein3g
- salt0g
Method
step 1
Toast the seeds in a large, dry frying pan over a low heat, stirring so they don’t burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they’re still warm, until finely chopped and powdery.
step 2
If your blender is high-speed, you can make the butter from the seeds alone – continue to blitz until the oils are released and the seeds turn into a smooth butter (this may take 20-30 mins), stopping to scrape down the sides and let the motor rest occasionally. If you don’t have a high-speed blender, slowly add the coconut oil with the motor running, and continue to blitz until the mix comes together into a ball, then transforms into butter.
step 3
Add the syrup and/or salt to taste, or leave plain. Spoon into sterilised jars (see tip, below) and chill until needed. Will keep chilled for up to a month.
