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Quick, easy, delicious sunflower butter!
Add 1 cup of shelled sunflower seeds into a food processor and blend. Scrape down sides of the bowl from time to time to ensure all the seeds get blended. This will take some time. Mine took about 5-10 minutes. However, I have a very small food processor so if you have a larger more powerful one, this will likely go much quicker.
Once a smooth buttery consistency is reached add up to 2 teaspoons of vanilla sugar (or cane sugar plus a dash of vanilla extract). Blend until well combined.
Transfer sunflower seed butter to a glass jar with a lid.
Enjoy on toast or straight from a spoon!
Store sunflower butter in fridge for up to 2 months. Do not freeze!
Totally filling. I mean, one whole squash and 2 little eggs will easily feed 2. Also, the ingredients are so simple—this dish uses things we all have (or can easily get). Easy to fill and less messy than the other stuffed dishes! Sometimes my rice/quinoa/meat stuffed veggies end up spilling out and making giant messes. This sits wonderfully inside the acorn squash center and bakes just perfectly!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!