Friday, February 15, 2013

Sunhini Seed Butter

Sunhini Seed Butter

Oh seed butter how wonderful you are. Those of you who know me, know that I adore this savory goodness in more ways than I ever thought possible. 

What is it? 

So what is a seed butter anyhow? A seed butter is basically the same thing (But way more awesome) as peanut butter. I do eat peanuts occasionally but considering there have been some questionable issues raised with fungal growth and peanuts, I tend to stick to homemade organic tahini (sesame seeds) or sunflower seed butter. 

Ways of Indulgence include:  

1) In a morning green smoothie
2) Apple nut "sandwiches"
3) a little on top of a piece of dark chocolate
4) Mixed with white beans to make a low fat dip. 
5) Sugar free Tahini Truffles anyone? 
6) Sunflower Seed "Thai sauce."  
6)A big spoonful straight from the jar.

 Sunhini Butter Recipe 

1 cup sunflower seeds
1 cup sesame seeds 
1-2 tsp salt 
1/4 tsp stevia or 1 tbs agave
1 tbs cocoa powder  
**(Agave has a higher GI so may raise blood sugars a bit more) 
1 tbs sesame seed oil (optional) 

1. Heat a skillet on medium heat. Once the skillet is warm roast the seeds (I usually do one cup at a time) Stir occationally for the first 3-5 minutes, but after that stir constantly to avoid burning. 

2. Transfer seeds to a glass bowl and let them cool down to room temperature.

3. Transfer seeds to a food processor and begin to 'blend, baby blend!' Occasionally stop and use a spoon or knife to scrape the mixture from the side of the container. At this point you will have a fine powder. 

4. After around 5-7 minutes (depending on the power of your food processor) a smooth paste will begin to form.

5. Add in salt, Stevia powder or Agave and Cocoa powder, if desired.

6. If your seed butter still looks to be in need of some help becoming a bit creamier, it is now time to add 1 tbs of sesame seed oil if desired. (I think the addition of sesame seed oil will rock you socks off!)  

Yield:  approximately 3/4 cup sunhini butter


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