Soak the seeds for 2 hours then let dry in a low oven. See this picture for instructions for other seeds / nuts and the oven drying process
Toast the sunflower seeds lightly in a dry frying pan to give them a better flavour. Don't overdo it or they'll become too dry and you'll need extra olive oil later
Put the toasted seeds into a blender and whizz with the salt scraping down the sides frequently to catch all of the seeds
It should look quite powdery to begin with but keep blending it and the seeds will start to release their oils and it will look more like peanut butter
It should be almost done after 10 minutes of blending it. Add a little olive to bring it to the consistency you're happy with and add sugar to taste. Give it another quick whizz to incorporate
Spoon your sunflower butter into a lidded container and keep in the fridge for as long as it takes you to eat it!
Use as a direct replacement for peanut butter for spreading on your sandwiches or in your recipes. In this pic the top rice cake has the homemade sunflower butter on it and the bottom has pecan butter
Yields around 180g / 1.5 cups
Serving size is by tablespoon
