Making things (foods, crafts, etc.) at home is practical for a number of reasons: you control exactly what goes in (or, more importantly, stays out of) your product; you control the price of ingredients (organic vs. non, on sale vs. regular price), and you also control the amount you make. I used to buy sunflower seed butter (also known as "sunbutter") in jars at the store, but at $8 a pop, I started cringing every time it showed up on my list. I realized I could find raw sunflower seeds in bulk, and that one thought led me to realize I could shave a lot of spent money (and unnecessary empty jars) just by making my own at home.
Homemade Sunbutter
Vegan, Gluten-free, Optionally Salt- and Sugar-Free
Ingredients:
2 c. sunflowers (I roast mine in the oven after getting them raw in the bulk section at my local natural foods store, but you can use already-roasted and -seasoned ones if you'd prefer)
1 t. agave (or to taste)
1/2 t. salt (or to taste)
up to 2 T. olive oil (or other oil)
2 c. sunflowers (I roast mine in the oven after getting them raw in the bulk section at my local natural foods store, but you can use already-roasted and -seasoned ones if you'd prefer)
1 t. agave (or to taste)
1/2 t. salt (or to taste)
up to 2 T. olive oil (or other oil)
Method:
- Process the seeds for 2-3 minutes and scrape the sides of the processor bowl.
- Process two more minutes, then add the agave, salt, and olive oil one at a time, scraping as needed in between each addition.
- Process until the desired consistency is reached (for me, it's about 2-3 more minutes) and serve (or store in a glass jar in the refrigerator).
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