Sunbutter with Hemp Hearts
YUM...nut free butter that is yummier than peanut butter. Who knew? I LOVE this recipe. You will see it start showing up in lots of other ways. SURE!
Oh who knew?? When we started the whole Heal Your Pantry challenge, I was looking for healthy, school suitable (as often as possible) and yummy recipes to challenge you! They also had to be able to be reused again and again in several applications. This is one of those. Super simple, yet completely delicious. I am a bit in love with it. We made several other butters on the day that this was made, but seriously, this gets my winning vote. You will love it slathered on toast, with bananas or apples as a dip, on pancakes or waffles, as ice cream topping. There is a long list of where this will show up. We have plans afoot. Better make some now!
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Need
- 200 Grams Sunflower seeds
- 80 Grams coconut oil
- 60 Grams coconut sugar
- 1 Tablespoon Hemp seeds
- 1 Pinch pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
Do
- 1
Place sunflower seeds onto a lined baking tray and into a cold oven set to 200°C for 10 minutes. Remove and cool slightly.
- 2
Place sunflower seeds and all remaining ingredients into the Thermomix bowl and blend 2 min/speed 8 Stop and scrape down sides of bowl and lid as needed. Store in sterilized jar in the cupboard for up to 3 months.
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!
