Sunbutter Recipe for Nut Allergy Sufferers

In an un-oiled frying pan over medium heat, gently toast your sunflower seeds until a golden brown colour. Take care not to burn them otherwise you’ll get a very dry sunbutter.

Add all of your toasted seeds to the food process. Add the salt and pulse until you’ve got a mealy powder.

Don’t stop there; once powdered you need to run your processor at high-speed continuously for about 10 minutes (you may have to keep stopping and scraping the sides down) until it becomes peanut-butter like. It may feel like you’re never going to get there but trust me on this. If you have a less powerful food processor it may take a bit longer than 10 minutes—just keep an eye on your processor so it doesn’t overheat. Whatever you do, don’t add the honey or olive oil until the seeds have creamed, otherwise you’ll end up with a very dry and gritty sunbutter. You have been warned!

Once it’s butter-like, add honey and pulse for a minute or two to combine. Next, while the machine is still running, drizzle in oil until you’ve got a consistency you’re happy with. I like my sunbutter quite thick, so 2 teaspoons suited me fine.

Spoon into a sterilised jar, seal, and store in the fridge for up to 1 month. Use as you would any nut butter! I especially enjoy mine spread on some sliced apple as a healthy snack.