Monday, June 5, 2017

sunbutter ☀️

Nut and seed butters are a serious staple in my diet. Peanut butter especially. It just compliments so many things so well! But, you can have too much of anything, even the best things like peanut butter, so you just have to switch it up every once in a while!

I have been cycling with the moon lately, or at least trying to, and getting in touch with my natural ebb and flow and the connection between woman and nature. Hippy dippy, I know, but also interesting and playful. What does this have to do peanut butter? Well there are several theories that seed cycling, or consuming different seeds during moon phases, can enhance and promote a healthy menstrual cycle. During the new moon and up until the full moon the focus is on flax and pumpkin seeds, and during the full moon and up until the new moon focusing on sunflower and sesame seeds. Just 1 Tbsp of each seed daily. Exploring and experimenting with new ways to incorporate these seeds into my everyday diet has been my new project. And so the sunbutter was made. The best thing about making your own sunbutter is that you know exactly what goes in and how fresh it is- no preservatives!

I had to try this several times to get it right. I attempted twice with raw sunflower seeds but ended up having to add much more oil than I wanted to get the buttery consistency. Roasting the sunflower seeds helped tremendously, so don't skip this step! I had to learn this lesson for myself but I should have just checked out a few of my go-to blogs like Oh She Glows and The Detoxinista to get some tips FIRST. Silly me.

  • 2 cups sunflower seeds
  • 1/4 cup coconut oil
  • 2 Tbsp tahini
  • 2 Tbsp maple syrup
  • pinch of salt
To roast the sunflower seeds spread them on a baking sheet and bake at 325 degrees F for 10 minutes. Let them cool for a few minutes before adding them to a food processor. Process the seeds by themselves until they become a fine powder and then begin to clump together. Scrape down the sides as needed. Stream in the coconut oil while processing. When it looks buttery add the tahini, maple, and a pinch of salt. Process to incorporate everything.

This spread is rich with healthy fats and slightly sweet. Experiment with different sugars or none at all.

print recipe

Homemade sunflower seed butter you can feel good about eating
  • 2 cups sunflowerseeds
  • 1/4 cup coconut oil
  • 2 Tbsp tahini
  • 2 Tbsp maple syrup
  • pinch salt
Roast the sunflower seeds in the oven for 10 minutes at 325 degrees FAdd to food processor and blend into a fine mealContinue blending, scraping down the sides as needed until it becomes a powder and begins to stick togetherStream in coconut oil while processing and blend to a smooth consistency Add tahini, maple, and salt and blend to incorporate
Prep time: Cook time: Total time: Yield: 2 cups

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