I feel bad for peanuts. Everyone's just so annoyed with them now. Though a jar of peanut butter will always be found in my kitchen, I've become open to other butters, like almond and sunflower. Though lower in protein they could be considered more nutritious, with higher concentrations of Vitamin E and iron and lower in the unhealthy fats (whatever "unhealthy" means....you scientists keep arguing about fats). I've actually had quite a crush on sunflower seeds lately and decided I'd make some home made butter with a bag I had. While I read I shouldn't use roasted seeds and instead do this step at home, I used roasted seeds and the butter came out just fine. If you like sunflower seeds you will love sunflower butter. Making it was so easy I doubt I'll ever buy a jar. Enjoy it on bread or crackers, on apples, bake with it, you get it.
~ 1 cup roasted, salted sunflower seeds, or raw, if that's you're thing
~ 1 T olive oil (or oil of your choice)
~ 1 t agave (or sweetener of your choice)
In a high power blender or food processor, grind seeds until the oils start releasing and the texture begins to clump. Add agave and drizzle in oil and blend until smooth and creamy. The agave does not make the butter sweet but just balances out the saltiness perfectly. You could easily make a more sweet butter and add honey, vanilla and cinnamon, etc. Store butter in the fridge.
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