Like many others, I've been trying to cut back on processed food. My husband Sam is allergic to nuts but he can eat Skippy brand peanut butter without a problem usually (it makes him itchy sometimes, but it's not life-threatening). He loves pb&j's and peanut butter cookies, but my thought is, if Skippy is so processed that someone allergic to nuts isn't allergic to it anymore, maybe it's a bit too processed. So I've been thinking about sunflower seed butter, but it's expensive at the store. So I set out to make my own. I don't have in process pics but there are some great ones at Peas and Thank You. I don't have a food processor either, or a high-powered blender, but my trusty ol' Oster did the job. Mine doesn't have any added oil but I did add a bit of salt and just a hint of honey (or agave, or maple syrup, or just sugar).
Ingredients:
- 1.5 cups roasted sunflower seeds
- 1/4 tsp salt
- 1/2 tsp honey or other sweetener
Directions:
- Add the seeds and the salt to your blender and start blending.
- When the mixture gets stuck and isn't moving through the blender, stop and push it around (I did this with a butter knife).
- The seeds will get ground up and then will start getting a bit clumpy.
- At this point, I stopped the blender and did some errands, because the blender was getting overheated.
- Then blend some more, still stopping a lot to push things around. It will start getting really smooth.
- Add the sweetener and blend some more. It should get smooth and creamy. If it never gets smooth, add a tablespoon or 2 of a neutral tasting oil.
- Transfer to a jar and use like you would peanut butter. Enjoy!
