SunButter, made from sunflower seeds, is an excellent alternative to nut butters for several reasons:
Allergen-Free: SunButter is free from peanuts and tree nuts, making it a safe choice for people with nut allergies. It's often used in schools and other environments where nut allergies are a concern.
Nutrient-Rich: Sunflower seeds are packed with nutrients, including healthy fats, protein, fiber, and a variety of vitamins and minerals like vitamin E, magnesium, and selenium. This makes SunButter a nutritious option that can provide similar health benefits to nut butters.
Flavor Profile: SunButter has a rich, roasted flavor with a slightly sweet and nutty taste. While it's distinct from peanut butter or almond butter, many people find it equally satisfying and versatile in recipes.
Versatility: SunButter can be used in the same way as nut butters—spread on toast, mixed into smoothies, used in baking, or as a dip for fruits and vegetables. It's a direct substitute in most recipes.
Environmentally Friendly: Sunflowers are often considered a more sustainable crop compared to some nut trees. They require less water and are generally hardier, making SunButter an eco-friendly choice.
Affordable: In some regions, sunflower seeds are less expensive to produce than nuts, which can make SunButter a more affordable option without compromising on quality or taste.
Overall, SunButter offers a delicious and nutritious alternative to traditional nut butters, particularly for those with dietary restrictions.
Having said all that, you probably cannot send these to school as a snack in Australia as they are going to melt due to the coconut oil. However, you can certainly serve them after school and beyond.
You could even replace SunButter in any of the following recipes:
Peanut Butter Chocolate Cheesecake
Chocolate Peanut Butter Protein Bars
Peanut Butter & Cacao Nib Protein Shake
Buckwheat Porridge with Brew Choc and Peanut Butter
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Need
- 200 Grams sunflower seeds
- 80 Grams coconut oil
- 60 Grams coconut sugar
- 1 Teaspoon lucuma powder (optional)
- 20 Grams maca powder (optional) BUY
- 1 Tablespoon hemp seeds
- 1 Pinch pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 1 Handful chocolate chips as needed BUY
Do
- 1
Place silicone cupcake liners into a 12 hole muffin tin. Set aside.
- 2
Place sunflower seeds onto a lined baking tray and into a cold oven set to 200°C for 10 minutes. Remove and cool slightly. Set aside about 2 tbsp of the toasted seeds.
- 3
Place all ingredients except the chocolate chips into Thermomix bowl and blend 3 min/37°C/speed 8. Stop and scrape down sides of bowl and lid as needed.
- 4
Divide mixture between the 12 muffin holes and keep tapping the tin very firmly on the bench until the mixture levels off and becomes glossy.
- 5
Decorate with reserved sunflower seeds and chocolate chips. Place into the freezer for at least 30 minutes until completely solid.Store in an airtight container in the freezer.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
