Ohhhhhh man. We have been busy. Busy doing all kinds of things except for cooking and blogging…. we have been in the sun, at the beach, on airplanes, hanging with family, at multiple parks a day, having playdates, and really, really loving summertime in the great PNW. I don’t care what anyone says, this city is the best place to live in the summertime. Our sincere apologies, we will try to post more frequently! And we hope you all are enjoying time with family in the sun as much as well are!
So this recipe is really simple, and soooooo delicious. One of my fav CrossFit coaches (Megan!) introduced this to me and we make it all the time. It is one of our go-to picnic items – slice a few apples and grab the mason jar filled of sunbutter and we are good to go. Even if you’ve never tried sunbutter, make this and give it a try. Sunflower seeds are soooo cheap, too. We get a bag of raw sunflower seeds at TJ’s for just over $1. Can’t be that.
Oh, and PS. Today I PR’d my Grace time by 40 seconds. 3:08 baby! Next stop, sub 3:00. Hopefully. I realize that means nothing to a lot of you, but my CrossFitters will know what I’m talking about… Who doesn’t love a good benchmark WOD?
- 3 cups raw sunflower seeds (unsalted and shelled)
- 3/4 teaspoon sea salt (we use Maldon Smoked Sea Salt, it is the best!)
- 2 teaspoons honey
- 1-2 tablespoons light olive oil
- Lightly toast your sunflower seeds. I do this in a frying pan over low heat for about 5 minutes, or until they are slightly golden. You don’t want to overdo this step, but a little toasty flavor makes for a better sunbutter.
- Transfer seeds to food processor with blade in place. Toss in the sea salt. Put the lid on, and turn that baby on. You are going to run it for about 10 minutes….
- Let it go for about 5 minutes. It will start out powdery, then the seeds will release a bit of their oils and it will be a little moist. Give it a stir, add the honey, then keep going.
- You don’t want to add the olive oil until the very end. If you let it go long enough, the seeds will release their own oils and it will be almost perfect. Just a little olive oil will make it slightly thinner. But if you get impatient and add olive oil too early, the seeds won’t release their own oils and your end product will be really chunky and gross.
- After 10 minutes, drizzle olive oil in while food processor is still running, until it reaches desired consistency. Easy.
- Two things: The blog I adapted this recipe from has an amazing picture tutorial, so be sure to check that out for additional information. And, I know some of you will be cautious of running your food processor for that long. I’ve made sunbutter at least 10 times in the last few months and my food processor has handled it no problem. Just FYI. Enjoy!
your grace was of course followed shortly thereafter by a Helen.
Thanks for the great recipe. I eat sun butter all the time and look forward to making my own. How big a mason jar does this batch fill? Continued happy Summer to you!
Hi Carol! This fills a 16oz mason jar, pretty much to the brim. Hope you enjoy it! It is one of our favorite things to make. Happy summer to you, too. -Erin
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