Confession time: I hate sunflower seeds. Like, really hate. I got sick on sunflower seeds after church on Sunday when I was little, and I have gone through phases of despising or at least disliking them ever since.
Now this is unfortunate for someone who can’t eat normal nut butters. My mom is constantly trying to get me to eat sunflower seed butter, but just the thought of eating that makes me sick.
We arrived home (yay!) this last week from an extended road trip in the Lower 48, but, as excited as I am to be home, we don’t have the access to foods that I can readily eat like we did Outside. On top of that, food here is expensive and the clock is ticking for our normal food co-op. So, at the moment, our house is more or less devoid of foods that I can eat.
Except for those sunflower seeds. And pumpkin seeds. And coconut. We have lots of those.
But I have to do something. I’ve been eating quinoa for breakfast and we usually have something involving meat, potatoes, or quinoa for dinner, but otherwise…
So I decided to cave to Mom’s insistence that I get over my dislike of sunflower seeds. But I knew I’d really have to hide the flavor in order to make anything palatable.
I started by making this sunflower butter. While the majority of it is sunflower seeds, it has helpers, too. Chocolate, for example. Chocolate makes everything better. Which is bad, since I can’t have most chocolate.
But I digress.
I like my nut butters to be very spreadable, but not to the point of runny. This butter spreads nicely at room temperature, and firms up to the consistency I like on crackers when it’s refrigerated. And it tastes good!
This sunflower seed butter would go well with some nice sandwich bread, if you’re lucky enough to be able to eat that. I like eating nut butters on rice crackers, and I intend to do some experimentation on making rice crackers in the near future.
Or you could swirl it into ice cream. That actually is a good idea… But that's another post.
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Almost two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.