How To Make Sunbutter
- 2 1/2 cups unsalted sunflower kernels (350 g/ 12.3 oz)
- 2 tablespoons extra virgin coconut oil (350 g/ 12.3 oz)
- 2 teaspoons vanilla powder ,
- 1/4 teaspoon salt
- Place the sunflower seeds in a food processor (I use this Kenwood mixer with a food processor attachment that includes the "S blade"). Tip: Try toasting the seeds to enhance flavour. Preheat the oven to 175 °C/ 350 °F. Spread the sunflower seeds on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning. Start processing until desired consistency is reached. At first, it will be dry and powdery - be patient and keep blending. Here's how it looks after 40 seconds ... ... After 1 1/2 minutes ... And after 5 minutes... Scrape the processed seeds from the sides as often as needed (I did this four times). Add 2 tablespoons of coconut oil and pulse for another 30-60 seconds. When done, the butter should be smooth like this. Place it in a container and store at room temperature for up to a week or in the fridge for longer (I keep mine for up to a month).
Originally posted 2019-02-20 17:39:58.