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Sun butter and jelly sandwich

Chunky Nut Butter and Sun Butter

Makes 1 ½ cups

Rich, sweet, and satisfying –  the harmony of roasted nuts, fragrant honey, and smooth subtle coconut oil. If your household must accommodate allergies to tree nuts make Sun Butter by using sunflower seeds in this recipe.

2 cups roasted Crispy Nuts or Sunflower Seeds (or  a combination of nuts and/or seeds)

3 tablespoons extra-virgin coconut oil, at room temperature (about 70 degrees F)

2 tablespoon raw, unfiltered honey

1/4 teaspoon unrefined sea salt, coarsely ground (optional)

Assemble the food processor and fit it with the metal blade. Add the nuts and/or seeds. Process until they become well chopped and begin to stick together, about 1-2 minutes.  Add the coconut oil, honey, and optional salt. Process until the mixture becomes well combined and spreadable, about one minute.

Store most nut butters tightly covered, at room temperature, for up to one month. Butters made with walnuts or sunflower seeds (sun butter) should be stored tightly covered in the refrigerator for up to a month. To soften, remove from the refrigerator 20 minutes prior to serving. Remember to stir before using to incorporate any separated oil.

Roasted sunflower seeds are ready to make sun butter

Sunflower seeds are well chopped and stick together

Finished sun butter

Sun butter and crowberry jelly on gluten-free french bread

This was shared on Real Food Wednesday and the Grain-Free Real Food Link Carnival.

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