- 3 1/2 cups raw sunflower seeds
- 1/2 tsp cinnamon
- 1 Tbsp raw honey
- 1-2 Tbsp coconut oil
Spring flowers popping up along the sidewalks are such an inviting way to start off the month. With the blustering wind and cold skies leaving us, the colorful buds take no time in brightening up the outside.
Bring on spring! In a small effort of my own to hurry up the season change, I’m using a yellow flower’s kernels to make something delicious: raw sunflower seed butter. Sunflower seeds are a great addition to my everyday eating and hopefully yours too. According to World’s Healthiest Foods, they’re packed with vitamin E, magnesium and selenium.
To dive into Vitamin E more, WHF explains that “Vitamin E has also been shown to reduce the risk of colon cancer, help decrease the severity and frequency of hot flashes in women going through menopause, and help reduce the development of diabetic complications.” Cheers to sunflower power!
This recipe is delightful to make and eat. However, the flavor is a bit different than your average nut butter. The raw sunflower seeds have a slightly bitter taste, so adding in honey or other natural sweeteners tone will down this aspect. You can spread this butter on hot toast or thicken your smoothie with it. I dunked two tablespoons of this concoction into a blender with blueberries, a banana, and ice, producing a wonderful drink. The sunflower seeds added a mellow, nutty flavor, balancing out the fruit’s sweetness. What would you add in the smoothie?
I got this sweet, simple recipe from Small Footprint Family. Thanks for the delicious share!
1. Load the sunflower seeds, oil, cinnamon, and honey into the food processor. Process for five minutes, then pause to wipe down the sides with a spatula. Continue processing for another five minutes, taking care to wipe down the sides every minute or so. (I like this part, as I feel I’m being helpful instead of just watching.) Eventually, the oils should come out of the seeds, and create a creamy concoction.
2. Transfer to a reusable jar. Enjoy!