Lovin' it, sunbutter

I absolutely love my sunbutter.  If you haven't made any yet, you may want to consider it to change things up a bit.

Sunbutter is "butter" made out of sunflower seeds - as peanut butter is made from peanuts.

Here is the recipe on my blog (click on the blue word "here" at the beginning of this sentence).  It's so good and stores well at room temperature.  Give it a little stir before you use it, but it's not as hard to deal with as many natural peanut butters.

Sunbutter (sunflower seed butter)

At the beginnig of every school year, I buy a new container of soybutter or sunbutter for the Big Kid's "emergency lunches" - those mornings you wake up late and haven't thought about his lunch and there's nothing to just pull out of the fridge, freezer or cupboard and you know you can't rely on a pb&j (there are allergies at the school).

Enter ALTERNATIVE BUTTERS. (say that with an echo, like you'd hear on Sesame Street or something)

Today I made sunbutter.

Oh. my. yummy.  My Wee Ones didn't buy it though and wanted "old peebee bubber" not "diffwent peebee bubber".  More for me!  And lunches!

I lightly toasted my shelled sunflower seeds and lightly salted them in a dry frying pan on medium high heat - don't leave the stove.  The instant they started to turn a little colour I poured them into the food processor bowl and they were perfect.

It took about four minutes for me to get the consistency I wanted with a bit of oil dribbled in it.

In the food processor, lookin' good.

Sunflower Butter
from The Tasty Alternative
1 cup sunflower seeds
1-2 Tbsp oil of choice (I used melted coconut oil)
- whir in food processor for a few minutes, drizzle in the oil near the end.

On toast with real butter underneath and beside coconut butter.