Homemade Sun Butter

When asked about becoming a part of the outreach ministry for my church, I got to thinking about what I could share in addition to the words of Jesus with others. And because I am so keenly aware of the many, many folks with food allergies, some severe, in addition to those with diseases such as my husband's Celiac disease, I came up with a two part idea that is easy enough children can help. Use canola oil to eliminate all of the recognized allergens.

First, we will make Homemade Sun Butter (recipe follows). Second, the sun butter that is our gift along with a recipe for Sun Butter Cookies ( Click here for the recipe) which the family we are visiting can make with the their children and family. 

My Homemade Sun Butter is terrific on gluten free crackers or as a substitute in any recipe that calls for peanut or any other nut butter. My version is much cheaper than the store bought stuff and tastes better. Why does my Homemade Sun Butter taste better? Because it is made with love.

The attached card is easily made with any desk-top publishing program and a color printer, or hand write the recipe and simply add a fall sticker from the craft store.

Here is my recipe:

2 cups unsalted sunflower seeds

3 tablespoons coconut or other tasteless oil

1 teaspoon maple syrup or honey

1/8 teaspoon salt to taste

Here is how made sun butter:

1. Preheat oven to 350 degrees Fahrenheit.

2. Spread sunflower seeds in single layer on baking sheet. Place baking sheet in preheated oven. Allow to cook 7 to 10 minutes of until edges begin to turn a light brown color. Stir half way through.

3. Pour the roasted sunflower seeds into the bowl of a food processor. Blend until the seeds become a very, very fine meal and the seeds are beginning to release the oil. This step can take up to 15 minutes or longer.

4. Add 1 tablespoon oil, process until oil is completely absorbed. Repeat with the process with each of the two tablespoons of oil. Process until sunflower seeds are smooth and creamy. Add the maple syrup and salt. Process to combine.

5. Place sun butter in two 1/2-pint jars. Secure with lid and ring. Keep in refrigerator and use within up to two weeks. Use in place of peanut butter in your favorite recipes.

Servings: 16   Yield: 2 cups

Oven Temperature: 350°F

Preparation Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Nutrition (per serving): 117 calories, 90 calories from fat, 10.6 g total fat, 0 mg cholesterol, 83.8 mg sodium, 136.9 mg potassium, 4.1 g carbohydrates, 1.4 g fiber, 1 g sugar, 3.1 g protein.

Author: Jacquelyn P. Horne

Copyright: 2013

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