…they’re still not here. Bummer. Okay, so that topic is shelved until another day.
But there is something else I got pretty excited about. I learned how to make nut butter out of sunflower seeds. There’s no need to applaud. You see, I can’t eat legumes of any sort, so peanut butter is out. And I don’t do well ingesting a lot of almonds, so I don’t buy almond butter. What’s a gluten-free gal to do when she wants some nutty goodness on toast?
Enter sunflower seed butter. There is a commercial product available, SunButter, which is gluten free. But alas, it contains soy-based (according to the website) tocopherols, which is enough soy to trigger a reaction for me. So I don’t buy it either.
But I just discovered that sunflower seed butter is ridiculously easy to make. Here’s how:
Gluten-Free Sunflower Seed Butter
Take 1 cup of shelled, roasted sunflower kernals. If they aren’t roasted, it will never really process into “butter.” Put them in a food processor with 1 Tablespoon of oil (corn, canola, coconut, etc.; use something that won’t compete with the nutty taste). Process until almost smooth. Then add more oil a drop at a time, and process until integrated. Stop the processeor and check in between each addition of oil, until you get your desired consistency. I accidently added too much oil too soon, and ended up with some soupy sunflower seed butter. Oh well. At this point, I added a generous pinch of kosher flake salt and mixed it in, but that’s optional. You can also add a smidge of honey, if you prefer your nut butter a little sweet.
After everything is smooth and integrated, place in a container and store in the fridge. Try not to eat it all in one sitting (like I almost did). It’s incredibly good, but has something like a gazillion calories per teaspoon. I’m just saying…