You can use any kind of nut butter (peanut, almond, sunflower, etc) or a combination. This recipe is a combo and I even went a step further and made my own sunbutter (recipe here). Also, keep these in the freezer – they’re just better that way.
(Hmmmm… ok so….serving size…. really depends on size of wrapper. I made 4 way-too-giant cupcake sized wrapper ones)
3 Cups Sunflower Seeds – unsalted, non roasted and shelled
3/4 tsp Salt
1 tsp Sugar
Maple Syrup or Honey to taste
Toast sunflower seeds in a frying pan on med high for 1- 2 minutes. Stir them around so they dont burn. Make sure to not overcook them or your butter will be mealy.
When toasted, start to process in a food processor. (Mine has a large bowl or a small small bowl. Note to self – everything mixes better for this recipe if you use the large bowl).
You will at some point have a fine powder and you will want to add oil. Dont. Just keep processing and scrape down the sides when it needs it.
After about 7 minutes , it will barely begin to stick together and you will doubt the recipe (or your cooking skills) … Just keep processing
When the mixture becomes pretty stuck together and crumbly, taste it and decide if you want to add a tiny bit of sweetener. Then keep processing.
Eventually it happens, I promise. Your crumbles will become smooth crumbles, a bit like the thickest of peanut butter and you will be really excited and want to try it. Go ahead and eat some. You deserve it. Good job being patient. And now you can add a litte bit of olive oil if you want to thin it.
(I have a recipe in the works for a nut butter cup coming soon using this butter!! )
tags: alternatives to peanuts, vegan, vegetarian, peanut free, DIY nut butter, Kitchen Aid food processer, mason jar
We’re trying out a new way of eating over here. I was reading Bon Appetit magazine recently and there was an article that has kind of changed everything for me. Simply put, the meat doesn’t have to be the main thing. (Brilliant!) Meat as more of a side, or condiment. (Who would have thought!) Now every meal becomes this small dish extravaganza of wonderfulness…. I’m not even overstating it : )
olive oil for the pan
handful of brussel sprouts, rough chopped in food processor
Wash and prep brussel sprouts (take off any manky leaves and chop off tough stem)
Saute garlic for 30 seconds in a large pan. [i’ll talk your ear off about how much i love my cast iron skillets if you let me. Use one if you have it.]
Add brussel sprouts to pan… Cook for a couple minutes… until the little pieces stuck to the edge start to brown. Turn off heat.
Now, since my pesto was made the day before, and came straight from the fridge, I chose to move the brussels to the edge of the pan, warm the pesto in the center and then mix it all together there. You do what you gotta do.
Season with salt and pepper and serve plain…. or with rice…. or with pasta.
Tags: Side dish, Dinner, Salad, Warm Salad, Vegetarian, Vegan