Monday, May 7, 2012

Sunflower Butter with Honey

 When life hands you lemons you make lemonade. When life hands you too much sunflower seeds, make sunflower butter.  My husband and kids love sunflower seeds.  What they don't love is the raw(un-roasted) and unsalted variety which I mistakenly bought on my last trip to the grocery store. I figured they would be fine with it, but it was like there was a sunflower mutiny on my hands. I hate to waste perfectly good food, so I had to come up with a way to use it.  I decided to morph it into something they would never expect and grinding it up with some honey to make a smooth creamy sunflower butter seemed like a good idea. Eureka! Why haven't I done this before?  What a delicious nut-free alternative for our favorite peanut butter and jelly sandwiches. I will have to buy more raw, unsalted sunflower seeds and this time there will not be a mutiny.

PS... Nancy over at  Spicy Foodie honored me with doing an interview.  If you are curious to find out more about me, hop on over there and enjoy. :)   An Interview with Curry and Comfort My Favorite Foodies Series


1 cup raw sunflower seeds
salt to taste
1-2 Tbs of honey (to taste)
2-3 Tbs of canola oil


Toast raw (shelled) sunflower seeds in a pan until lightly golden.  Allow to cool.  In a food processor blend dry sunflower seeds with salt until almost "powdered" and fine. Then add honey and oil to make creamy and spreadable.  Apply on bread, crackers etc... Store in fridge.  Enjoy

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