Ok so if you haven’t made your own nut butter, you are seriously missing out in the easiest, most delicious thing you’ll ever make.
Maybe I’m being dramatic, but seriously it’s really delicious and not that hard.
I am kicking myself that it has taken me this long to try it.
I think the idea of making your own nut butter feels intimidating – maybe you think you need to have all this fancy equipment, or like it’s this big ordeal.
But I’m here to tell you it isn’t. It’s surprisingly easy – it will take you 10 minutes, it tastes soooo fresh and delish AND you feel like a freakin’ domestic queen/king when you do.
I started using this hashtag, #marthastewartAF to describe how you feel when you make certain things at home… and this is one of them.
Total Martha Stewart status.
Now.. This isn’t something I would make with every nut… FYI – I want to be selective.
I get great quality almond and peanut butter from Costco so I would have to do like a cost analysis to see if it’s worth it to make my own, but with sunflower seeds, it 100% IS!
Here’s the thing… sunflower butter on it’s own isn’t really that delicious. Just being honest.
And with peanut and nut allergies being a thing these days, sunflower butter has taken the place of these more delicious nut butters and I think we’re all trying to pretend it’s “just as good…” but its not.
Straight up.
Regular, plain sunflower butter tastes kinda meh.
And I care about you… I don’t just want you eating “meh” sunflower butter.
I want you eating the most freakin’ delicious sunflower butter you can possibly imagine!
I also want you eating, healthy sunflower butter… not that weird “wow butter” garbage.
Guys… please.. Please for the love of god stop feeding your kids WOW butter.
The only thing “wow” about it is “WOW… this fake nut butter is filled with a whole lot of Soy, and processed ingredients… ew.”
LOL.
I’m being dramatic, but the ingredients are as follows:
- Toasted Soy
- Soybean oil
- Cane Sugar
- Palm Oil
- Sea Salt
Here’s the thing: I’m not entirely against soy. I’m really not. I eat sprouted organic tofu and tempeh every now and then, but after watching and researching about soy, I don’t feel 100% about having it all the time.
I also don’t feel great about soybean oil – it’s one of THE most processed oils, and one of the most difficult to digest oils. It creates inflammation, toxic build up – not to mention the oil like leeches all the chemicals from the soy plant into it… and so we’re getting a highly concentrated dose of whatever chemicals and pesticides were sprayed on that soybean.
Watch this video from John Doulliard all about Soy.
Now.. Not trying to be a fear monger (mongler?) I don’t know how to spell that word but I think you know what I mean.
And I don’t want to be someone who is adamantly against any foods. I don’t believe in never ever ever not having something… but please don’t make this a regular thing for your child…
ESPECIALLY, when there is a delicious, simple AF alternative!
And that’s what I’ve created here peeps. You’re welcome.
Now.. The other amazing thing about this butter is that it’s tridoshic!
Sunflower seeds are particularly good for pitta and kapha – the oiliness is fine for vata (obv) and the spices (yup… I used spice’s yall!) are tridoshic! That is Cinnamon, ginger and cardamom.
You could totally customize this, and just use one, or two or omit the spices – live your best life – but they definitely work to make this nut butter easier to digest, and give it a really beautiful, distinct taste!
I’ve also used maple syrup to sweeten this beauty, but you can use honey, or any other liquid sweetener… and I’ve also seen some people make this with coconut sugar (just make sure you make it into a fine powder before blending it into the nut butter).
I guess I should call it seed butter… because… it’s a seed not a nut.
Now you can use this butter as you would any other nut butter – on toast, in a smoothie, smother it all over a date or two… OR in my hella delicious sun butter cups!
I made
They’re really good. And actually really easy. Check out that recipe here.
Alright, let’s get on to the recipe peeps – cause that’s why you’re here right?!
As always, if you make this recipe
And if you’re not, check out the Yogi Fuel Podcast and subscribe if it’s up your alley!
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jar
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- 2 cups sunflower seeds
- 1 tbsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 2-3 tbsp maple syrup to taste
- 2-3 tbsp coconut oil to desired consistency
Ingredients
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- Place your sunflower seeds on a parchment lined baking sheet and put in the oven for about 10 minutes at 300. You want to watch them closely because you don't want them to burn! Just toasted enough to let the oils release to give this a nice toasty flavour. You can, of course, omit this step if you're lazy and or don't want a roasted flavour
- Place the sunflower seeds ina high speed blender or food processer, and process until a thick paste forms. You may need to scrape the sides down periodically. Stop before a full-on buttery consistency has formed, and add in your spices. Then your maple syrup and coconut oil 1 tbsp at a time.
- I recommend doing this one tbsp at a time so you can guage the sweetness, and consistency that you want. I personally love a runny nut butter, so I added quite a bit of coconut oil.
- Taste the spices and adjust to your desired liking as well. Adding more cinnamon to balance vata and kapha, less to pacify pitta, and perhaps more cardamom from a pitta perspective.
- This recipe will require that you likely scrape down the blender or food processor several times. If you're using a vitamix (like I did) you'll want to use a tamper as well.
Note: you need to use a minimum of 2 cups of sunflower seeds or else they won't grind down to a butter consistency.
