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Food & Drink

Food & Drink, Kitchen Staples

Sunbutter Recipe for Nut Allergy Sufferers

how to make sunbutter

how to make sunbutter

Sunbutter is a relatively new discovery for me.  I don’t think it’s a common thing in the UK – it’s basically creamed sunflower seeds that you would use in place of other nut butters – but seems to be hard to come by, and crazy expensive.  I recently saw jarred sunbutter on sale for £17 for a jar.  Yes, £17!  The ingredients on the jar were really basic: just sunflower seeds, olive oil, sugar and salt, so I figured I could make my own for much much less than that, and so devised my own sunbutter recipe.

The great thing about sunbutter is it’s a great alternative to peanut butter if you have a nut allergy.  Like many nursery schools, play schools and primary schools, my daughter’s nursery school is nut-free, meaning peanut butter sandwiches are a no-no.  So always on the look out for healthy peanut-free lunch ideas, sunbutter makes a great protein-packed, healthy, and allergy free lunch-box substitution for peanut butter sandwiches (or peanut butter and jam on toast!).  It’s vegetarian and vegan friendly (if you substitute or omit the honey) and gluten free too.

sunbutter recipe

Sunbutter is also really easy to make.  This sunbutter recipe does however take at least 10 minutes of continuous pulsing on a standard food processor, so have a think first if your processor is up to the job.  My processor is quite new and has a 750W motor so I felt quite confident in it’s abilities, but I did keep checking to ensure the motor wasn’t over-heating!

I personally wouldn’t use a blender – I don’t think there would be enough power to cream the sunflower seeds.  If you don’t have a strong enough food processor, I would imagine you could use an electric grinder mill and work in smaller batches – combining it all to add the honey and oil.

Homemade Sunbutter Recipe

Homemade Sunbutter Recipe

This tasty sunbutter, made from sunflower seeds, is a great peanut butter alternative for nut allergy sufferers. Or a tasty sunflower spread for non allergy sufferers!
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • Food processor
  • 150 g of hulled sunflower seeds
  • 1/3 teaspoon salt
  • 1/3 teaspoon honey or you could use sugar if you're vegan
  • 2 teaspoons oil I used olive oil as I like the taste it imparts, but you could use sunflower or vegetable oil

Instructions

  1. In an un-oiled frying pan, gently toast your sunflower seeds until a golden brown colour. Take care not to burn them otherwise you’ll get a very dry sunbutter.
  2. Add all of your toasted seeds to the food processor, and the salt, and pulse until you’ve got a mealy powder.
  3. Don’t stop there: once powdered you need to run your processor at high-speed continuously for about 10 minutes (you may have to keep stopping and scraping the sides down) until it becomes peanut-butter like. It may feel like you’re never going to get there but trust me on this. If you have a less powerful food processor it may take a bit longer than 10 minutes – just keep an eye on your processor so it doesn’t overheat. Whatever you do, don’t add the honey or olive oil until the seeds have creamed otherwise you’ll end up with a very dry and gritty sunbutter. You have been warned!
  4. Once it’s butter-like, add your honey, and pulse for a minute or two to combine. Next, while the machine is still running, drizzle in your oil until you’ve got a consistency you’re happy with. I like my sunbutter quite thick, so two teaspoons suited me fine.
  5. Spoon into a sterilised jar, seal, and store in the fridge for up to a month. Use as you would any nut butter! I especially enjoy mine spread on some sliced apple as a healthy snack.

peanut-free-packed-lunch-ideas

The bag of seeds cost me £1.50, and once you add in the tiny bit of salt, honey and oil, this sunbutter recipe cost me no more than £1.55 to make a small jar!  Take that £17 jar!

ps: if you add honey make sure you don’t let children under the age of one eat the sunbutter!

Food & Drink

Six Delicious Vegan Cakes

vegan cakes

vegan cakes

I’ve been vegetarian for many years now, but recently have found myself thinking about veganism.  I’m making small steps, and have switched to dairy-free milk (after extensive dairy-free milk testing, unsweetened almond milk is the way to go!) and am trying to look at other parts of my diet.

The main problem is that one of the biggest loves in my life is cake.  Any kind of cake.  And so the idea of life without cake is pretty unsettling to say the least.  Then I came across a slew of amazing vegan blogs and now my eyes have been opened to a world of delicious looking vegan cakes:

vegan cheesecake

This no-bake Fig ‘Cheesecake’ from beautiful vegan bakery blog Oh, Ladycakes looks just amazing.  Ashlae is a vegan baking wizard and all of her vegan cake creations look equally incredible.

vegan salted caramel torte

This vegan chocolate hazelnut torte with salted caramel from another excellent vegan food blog, The First Mess, looks incredibly decadent.

vegan blueberry almond cake

This blueberry, lemon and almond cake from Green Kitchen Stories can easily be made using dairy-free ingredients, and looks simple but so-so tasty.

chocolate stout cake

This vegan chocolate stout cake with whisky ganache, again from Oh, Ladycakes (I told you Ashlae has all the skills!) combines all of the good things in life – chocolate, stout and whisky.  Where can you go wrong with that combination?!

vegan peanut butter cake

This peanut butter cake from Have Cake Will Travel sounds like heaven on a plate.  I’m a sucker for anything salty and sweet, such as peanut and chocolate.  This looks like all of my vegan cake dreams on a plate!

vegan brownies

And finally, these vegan brownies from Oh She Glows look incredibly moist, gooey and delicious, just like all brownies should be!

I don’t know about you, but after looking at these delicious looking vegan cakes the idea of veganism sounds much more appealing knowing that I can have my cake and eat it (you saw that coming, didn’t you?!  Couldn’t help myself…!).

Main image c/o Oh, Ladycakes