A couple of weeks ago I found this link for Cinnamon Maple Sunflower Seed Butter. http://www.gypsyforest.com/welcome_to_gypsy_forest/2012/09/cinnamon-maple-sunflower-seed-butter.html I needed to make some to try a version of Buckwheat Granola Clusters that Narf from Serendipity Farm had created. The link for the butter and one other was on her post, along with her recipe. I don’t have time to do the recipe for that today (will in a day or two) but here is Narf’s link and how she made both her butter and cereal. http://theroadtoserendipity.wordpress.com/2014/01/29/narf7s-bolshie-blissful-buckwheat-granola-clusters/
This sunflower seed butter is the yummiest stuff, it would be perfect for those who enjoy nut butters but have allergies, and it’s certainly an economical change from peanut butter! This made around 2 cups and rather than use maple syrup as in the original recipe, I used honey…real maple syrup is way too expensive here and varied the recipe a little. This is good….this is ‘eat straight out of the jar nearly every time you pass it’ good!
Sunflower Seed Butter:
2.5 cups sunflower seeds
1/2 tsp salt
4 tbspn coconut oil
2 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp honey
Put into a processor with other ingredients and process for 5 minutes or so, scraping down the sides of bowl often.
In time the mixture will become a rich and creamy mass of yummy. I left mine still a little of the crunchy side because that’s how I like peanut butter. Store in glass jar.