An ideal no nut alternative for those with allergies.
- Preheat your oven to 180C/350F/Gas mark 4 and spread the seeds in a thin layer on a large baking tray. You may have to use 2 if you dont have very large ones.
- Toast the seeds for about 25 minutes until they start to turn a light golden (and have a nutty aroma). Stir them every 10 minutes or so to make sure they don’t burn.
- Once the seeds are toasted, pour them and the other ingredients into a food processor or powerful blender (I used my vitamix) and start processing.
- Transfer the sun butter to a jar with an airtight lid and store in the fridge for 2 weeks.
If using a food processor the seeds will first be ground into a fine meal, a sticky ball and finally a smooth butter. It should take about 10 or 11 minutes for it to reach a smooth butter consistency.
If using a Vitamix like me place all ingredients into the Vitamix, select variable 1. Turn the blender on and slowly increase to variable 10. Blend for about 1 minute 15 seconds. Use the tamper to press the ingredients into the blades so it mixes evenly).
It’s very bitter without sweetner so would definitely add one of your choice. If you use coconut sugar it should make it last twice as long as syrup sweetners.
Keywords: Nut free, sunflower seed, easy, vegan, allergies