The weather might not be spring-like but the calendar tells me that yesterday- March 20th marked the spring equinox and if you are not ready for warm rays of sun to boost your Vitamin D like me well then you must be a spring hater or live somewhere nice where the temperatures and winds are a tad fairer during the winter time and the transition from Winter-Spring does not mean nearly as much for the amount of time you spend outside.
What better way to celebrate the “coming of warm weather” (our forecast still has us in the 30s next week) than with a nice nut butter that hails from no other than the sunniest of flowers!?! Yep sun butter made from 3 ingredients with numero uno on that list being no other than sunflower seeds.
If you have a food processor and a bit of patience than you most certainly should whip up this alternative to nut butters. It can replace nut butters in most recipes and will certainly be finding its way into a few of my recipes. I have one to share you with you very very soon. In fact I might not be able to wait with sharing because they are just that good.
3 cups raw sunflower seeds
1 Tbsp. coconut oil
1-2 Tbsp. maple syrup
Toast the sunflower seeds on the stovetop for 5-10 minutes until they get a bit golden.
Transfer the sunflower seeds to the food processor and process for a good 10 minutes. It should start to get smooth on its own and the natural oils will come out. At this point you can add the coconut oil and the maple syrup. You can always use honey (non-vegan) or agave as the natural sweetener too, or skip it all together. Your choice.
Jar/store in the fridge – you won’t be sorry (:
Other Nat(ural)s to check out: