2:57 am - Wednesday, December 13 2017
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nut-butter

almond and sunflower seed butter

nut butter - easy to makebut·ter (noun) – a solid yellow substance made by churning cream and used as a spread or in cooking; a food made from cooked fruit or roasted nuts that have been ground up. 

We’re all familiar with butter made with cream but over the last few years there’s a burgeoning market using nuts and seeds.  While peanut butter is popular (I lived on peanut butter and jam sandwiches growing up), making your own nut and seed butter is a healthier alternative.  What’s most appealing for me is the limited amount of work required unlike the time I made my own almond milk.  Almond and sunflower seed butter is delicious and slightly sweet tasting.  Mr. S tried it and enjoyed it when spread on a celery stick.  That’s saying something given his dislike for peanut butter and celery.  Allergic to nuts?  Try using seeds such and sunflower or pumpkin. 

Because this was my first attempt and almonds are expensive, I played it safe and only made a small amount.    You can make up your own nut and seed combination to suit your own taste but give this recipe a try.  Nut and seed butters are perfect as a snack spread on apple slices, celery sticks, bread, in salad dressings, and added to smoothies.  Check out HuffPost Taste – 19 New Recipes for Almond Butter.

makes roughly 1 cup
1 cup raw almonds (unsalted)
1/2 cup raw sunflower seeds (unsalted)

almonds and sunflower seedsPreheat oven to 300f (150c). Roast almonds and sunflower flower seeds on a baking tray 10 to 12 minutes. Make sure the sunflower seeds do not get too brown. Remove from oven and allow to cool slightly. While still warm, place in food processor and process until a smooth and spreadable consistency is achieved.  This will take 15 to 20 minutes depending on the food processor used.

nut butterThe initial stage will start off with the nuts and seeds looking like ground fine meal, but then you’ll notice a bit of a butter-like consistency beginning to show.  After this stage a sticky ball will form.  During the whole process, you’ll need to stop and scrape down the sides.  The sticky ball stage is your sign the butter magic is about to happen!  Yes, I was skeptical at first thinking it would never happen but within a couple of minutes of the ball stage, voilà! it was now an almond and sunflower seed butter!

almond and sunflower butterThe Culinary Chase’s Note:  Roasting the nuts and seeds first help to release their natural oils and is a bit easier to process while still warm.  If you use only sunflower seeds for the whole recipe, be sure to add 1 to 2 tablespoons coconut sugar as the sunflower seeds alone will taste slightly bitter.  Place in the fridge and use within 30 days.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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