This creamy and smooth Spiced Seed Butter is the perfect alternative to any peanut or almond butter! Cinnamon, cloves and ginger are added to roasted sunflower seeds and quickly blended together for a seed butter you won’t believe is nut free! A must have seed butter for any nut-free school or kiddo with a nut allergy.
Let’s get crazy!!
And by crazy, I mean let’s drink as much coffee as we possibly can so after the kids go to bed, we can stay up late and watch an entire movie without falling asleep!
Since hubby has a big deadline tonight, I’m thinking about making some popcorn and watching a movie while snuggled under 3 blankets. If you live in the Denver area, you are welcomed to join me. But be warned that pj’s, messy hair and a bottle of wine are all requirements for hanging at my movie night:)
While I had a delicious salmon puree planned for today, I decided that just wasn’t cutting my crazy vibe I am feeling today. Salmon puree can wait for a Monday or Tuesday when we still care about healthy food. Friday is the day for fun food!
Let’s live it up!
Let’s rock out a seed butter recipe we have been meaning to make for a month now!
Every since Ellie started going to a nut free school, I have been playing around with making different seed butters.
This experiment started the lazy way. I went to the store and bought a $6 jar of sunbutter, took a big lick and almost gagged! Really?!?! That stuff was not good! I can’t believe kids would actually eat this stuff. And after asking around, it seems like most kids won’t touch this stuff with a 10 foot stick, not that I don’t blame them. It seems like the word on the playground is that moms use it because it’s easy and there isn’t much else out there for nut free lunches.
So I took that as a challenge.
Seed butter was going to get a makeover.
I went to work, this is my job after all;)
First batch – might have tasted even worse then sunbutter
Second batch – better, but why was it a dull grey color?
Third batch – I started heating things up, getting closer to the real deal
Forth batch – nailed it!!
In the end, I probably spent over $20 in sunflower seeds!
But this recipe was well worth it!
It is easily going to become my new nut butter staple in my cabinet for school lunches or afternoon snacks. Don’t even tempt me to use this Spiced Seed Butter in place of peanut butter for any recipe – peanut noodles with crispy tofu? Done! Sweet potato hummus? Totally! Yogurt and peanut butter fruit dip? Abso-frickin-lutely!
Let’s talk shop –
First, and by far the most important part of this entire recipe is that you have to roast your own sunflower seeds. Since I know you, and I did this myself, you cannot use the already roasted sunflower seeds. You have to take the 10 minutes and roast the raw sunflower seeds for yourself. Trust – it’s totally worth it!
So we roast them. I prefer the pan method, but feel free to use the oven method if you like that better.
Then we dump the still sizzling seeds into a food processor and blend.
And like any nut butter, we keep blending for what feels like forever.
You will be mad at me because you think this recipe will only result in sunflower seed crumbles. Just keep processing.
It’s takes some time.
Have some coffee. Get some toasted bread ready. Pluck your eyebrows.
Because when it’s done, it’s going to blow your mind!
Rich, creamy, spicy seed butter that rivals any almond butter out there. Just look at that golden brown jar of goodness!
Get your spoon ready because it’s worth trying this deliciousness for yourself. And I’m betting your first jar will be long gone before you even pack school lunches in Monday!
Spiced Seed Butter
2 cups raw sunflower seeds
2-3 tbsp coconut oil
1 tbsp maple syrup
1 tsp cinnamon
1/4 tsp cloves
1/8 tsp dried ginger
1/8 tsp sea salt
1. In a medium pan, toast sunflower seeds over medium heat for 10 minutes or until seeds are golden brown, stirring frequently. Let cool slightly.
2. Transfer the seeds to a food processor or blender and run machine for 2-3 minutes. The seeds will start to look like crumbled graham crackers. Add coconut oil and run machine for another 2-3 minutes, scrapping down sides if needed. Add in spices and maple syrup and run for 5 more minutes, scrapping down sides if needed. The butter will be thick at first, but as you get closer to the 5 minute mark, the butter will become smooth and creamy.
3. Transfer to an air-tight container.
Yield – 2 cups
Storage – in air-tight container for 1 month. I like to keep my nut and seed butters in my pantry so they don’t get too thick and they last at least 1 month for me. You can also keep in the fridge for a longer storage time.