What is it about the peanut butter jar and its inability to land in the recycling bin? I would argue that the peanut butter jar is the least recycled container in America, or at least it is in my house. No one wants to bother washing it out, so they sneak it into the trash can. Perhaps my family feels cosmically excused from recycling it, since they are so diligent about recycling all other containers. Perhaps they know that mom will remove it from the trash and wash it out for them, because I will. Perhaps the world has accumulated a giant peanut butter karmic debt that is about to be repaid by my homemade Good Karma Sunflower Butter recipe. You can thank me later.
What you need to make Sunflower Butter is a good food processor and a little bit of patience. Set aside 10-20 minutes of your day to sit back and watch the magic happen.
Homemade Sunflower Butter
2 c. raw sunflower seeds
1 Tbsp. oil (I like using pumpkinseed or flax oil)
Combine ingredients in a food processor & process until smooth, about 10-20 minutes. It’s not going to cooperate at first. It may sound noisy, or your seeds will form an uncooperative lump which gets tossed around in the food processor. Periodically scrape down the sides, break the lump apart, then keep processing. If your giant hunk of sunflower seeds continues to irritate and disobey you, treat it like an uncooperative toddler & just walk away. Eventually, after about 10 minutes, like a fussy toddler, it will smooth out on its own and turn into butter. The second 10 minutes depends on how smooth you want the texture. I like smooth, so I usually let the food processor run 20 minutes in total. That’s it!
Homemade Sunflower Butter is so tasty & simple. It has no added sugars, and is nut-free. Best of all, it can be stored in your favorite reusable jar in the fridge. It’s good in your post-workout smoothie or slathered on an apple for an afternoon snack.