Sunbutter Recipe for Nut Allergy Sufferers

1. 1

   In an un-oiled frying pan over medium heat, gently toast your sunflower seeds until a golden brown colour.

2. 2

   Take care not to burn them otherwise youll get a very dry sunbutter.

3. 3

   Add all of your toasted seeds to the food process.

4. 4

   Add the salt and pulse until youve got a mealy powder.

5. 5

   Dont stop there; once powdered you need to run your processor at high-speed continuously for about 10 minutes (you may have to keep stopping and scraping the sides down) until it becomes peanut-butter like.

6. 6

   It may feel like youre never going to get there but trust me on this.

7. 7

   If you have a less powerful food processor it may take a bit longer than 10 minutesjust keep an eye on your processor so it doesnt overheat.

8. 8

   Whatever you do, dont add the honey or olive oil until the seeds have creamed, otherwise youll end up with a very dry and gritty sunbutter.

9. 9

   You have been warned!

10. 10

    Once its butter-like, add honey and pulse for a minute or two to combine.

11. 11

    Next, while the machine is still running, drizzle in oil until youve got a consistency youre happy with.

12. 12

    I like my sunbutter quite thick, so 2 teaspoons suited me fine.

13. 13

    Spoon into a sterilised jar, seal, and store in the fridge for up to 1 month.

14. 14

    Use as you would any nut butter!

15. 15

    I especially enjoy mine spread on some sliced apple as a healthy snack.

* Per serving · 4 servings · Values may vary.