Vickys Sunflower Butter (Alternate Peanut Butter) Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Vickys Sunflower Butter (Alternate Peanut Butter) GF DF EF SF NF Cooking Instructions 5 mins 1 Soak the seeds for 2 hours then let dry in a low oven. See this picture for instructions for other seeds / nuts and the oven drying process 2 Toast the sunflower seeds lightly in a dry frying pan to give them a better flavour. Don't overdo it or they'll become too dry and you'll need extra olive oil later 3 Put the toasted seeds into a blender and whizz with the salt scraping down the sides frequently to catch all of the seeds 4 It should look quite powdery to begin with but keep blending it and the seeds will start to release their oils and it will look more like peanut butter 5 It should be almost done after 10 minutes of blending it. Add a little olive to bring it to the consistency you're happy with and add sugar to taste. Give it another quick whizz to incorporate 6 Spoon your sunflower butter into a lidded container and keep in the fridge for as long as it takes you to eat it! 7 Use as a direct replacement for peanut butter for spreading on your sandwiches or in your recipes. In this pic the top rice cake has the homemade sunflower butter on it and the bottom has pecan butter 8 Yields around 180g / 1.5 cups 9 Serving size is by tablespoon 1 Soak the seeds for 2 hours then let dry in a low oven. See this picture for instructions for other seeds / nuts and the oven drying process 1 Soak the seeds for 2 hours then let dry in a low oven. See this picture for instructions for other seeds / nuts and the oven drying process 2 Toast the sunflower seeds lightly in a dry frying pan to give them a better flavour. Don't overdo it or they'll become too dry and you'll need extra olive oil later 2 Toast the sunflower seeds lightly in a dry frying pan to give them a better flavour. Don't overdo it or they'll become too dry and you'll need extra olive oil later 3 Put the toasted seeds into a blender and whizz with the salt scraping down the sides frequently to catch all of the seeds 3 Put the toasted seeds into a blender and whizz with the salt scraping down the sides frequently to catch all of the seeds 4 It should look quite powdery to begin with but keep blending it and the seeds will start to release their oils and it will look more like peanut butter 4 It should look quite powdery to begin with but keep blending it and the seeds will start to release their oils and it will look more like peanut butter 5 It should be almost done after 10 minutes of blending it. Add a little olive to bring it to the consistency you're happy with and add sugar to taste. Give it another quick whizz to incorporate 5 It should be almost done after 10 minutes of blending it. Add a little olive to bring it to the consistency you're happy with and add sugar to taste. Give it another quick whizz to incorporate 6 Spoon your sunflower butter into a lidded container and keep in the fridge for as long as it takes you to eat it! 6 Spoon your sunflower butter into a lidded container and keep in the fridge for as long as it takes you to eat it! 7 Use as a direct replacement for peanut butter for spreading on your sandwiches or in your recipes. In this pic the top rice cake has the homemade sunflower butter on it and the bottom has pecan butter 7 Use as a direct replacement for peanut butter for spreading on your sandwiches or in your recipes. In this pic the top rice cake has the homemade sunflower butter on it and the bottom has pecan butter 8 Yields around 180g / 1.5 cups 8 Yields around 180g / 1.5 cups 9 Serving size is by tablespoon 9 Serving size is by tablespoon More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Squash Risotto Vickys Coco-Choco Quinoa Bites, GF DF EF SF NF Amy's Aussie Sausage Rolls . Korean Cucumber Salad (Spicy) Milanesa (Argentina) Squash Risotto Vickys Coco-Choco Quinoa Bites, GF DF EF SF NF Amy's Aussie Sausage Rolls . Korean Cucumber Salad (Spicy) Milanesa (Argentina) Easy Vegetarian Chili Sardines on fried toast Squash Risotto Easy Dutch Coffee Easy Grilled Sausage Skillet Classic Waffles Buttermilk Waffles Nathaniel's Raspberry-Lemonade Smoothie Malted Waffles JD's Thick & Spicy BBQ Sauce Easy Vegetarian Chili Sardines on fried toast Squash Risotto Easy Dutch Coffee Easy Grilled Sausage Skillet Classic Waffles Buttermilk Waffles Nathaniel's Raspberry-Lemonade Smoothie Malted Waffles JD's Thick & Spicy BBQ Sauce