Roasted Almond & Sunflower Seed Butter
My 3 and a half year old LOVES peanut butter. I mean, LOVES it. No matter what I put on a piece of toast, he will immediately ask for peanut butter on it. He will scrape off the lovingly cooked scrambled eggs or homemade baked beans. He will push away his lunchtime soup and triumphantly hold up the bread. He won’t even glance at a stew before grabbing the crusty bread slice.
If there is bread, in his eyes, there must be peanut butter. Do your kids have one of these things? A particular food item that must.go.with.everything?!
As much as I enjoy peanut butter, my sanity and my wallet want to offer something different every now and then. I’ve experimented with a few nut butters, and found some dry and tacky, and others dull in flavour. I’ve also found some delicious ones (salted cashew butter, I’m looking at you).
But none tops this one. This one is so good, that I’ve started having to make a pot a week to keep up with the demand. It’s so good, that my peanut-butter-adoring son actually asks for this on his toast or pancakes some days now!
It’s sweet, soothing, flavour-packed, and adaptable. It works well anywhere that peanut butter works. We particularly love it stirred into porridge or spread thickly on toast with sliced fresh fruit on top. It’s great in a sandwich with some Cheddar, apple and lettuce (yup, really!), and it’s perfect for baking cookies or stuffing into chocolate nut butter cups.
Give it a go and let me know how you are enjoying it. Tag me @addsomeveg on Instagram to show me the result, I’d love to see!
A delicious sugar, dairy and gluten free spread that is yummy served on toast or stirred through porridge. Salty, sweet, soft and deep in flavour, it is a perfect alternative to peanut butter and is a simple thing to make.
- 300 g (2 cups) almonds
- g (1 cup) sunflower seeds
- generous pinch of sea salt
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Preheat oven to 190C/375F/gas 5. Pour the almonds, seeds and salt onto a baking tray, mix slightly and spread out. Bake for 10-15 minutes, until browning slightly and smelling fairly strong but not burning. Blitz until smooth and pourable – this will take a while, and depending on your food processor or blender, it may require you to stop the machine every few minutes to scrape the sides down and put it back on. Keep an eye on it and stop it to check it regularly. My Magimix does the job for me almost entirely by itself, I rarely need to stop and scrape and it is all done in about 5 minutes, but other food processors or blenders may need more regular checking and scraping. Also, let the nut butter blitz for longer than you think. It will first become chopped nuts, then flour-like, then eventually it will create a paste. Many people stop here but I find it makes a nut butter that's very dry and glues your mouth shut. Leave it for a couple of extra minutes after this and it will become a pourable consistency that is perfect for spreading on toast! Keep in a lidded jar on the counter or in the fridge.
Absolutely delicious! My new addiction. Easy to make, healthy and versatile. What’s not to like? Thank you for the recipe!
Yay, we love this one, too Kiki!