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1
In an un-oiled frying pan over medium heat, gently toast your sunflower seeds until a golden brown colour.
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2
Take care not to burn them otherwise youll get a very dry sunbutter.
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3
Add all of your toasted seeds to the food process.
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4
Add the salt and pulse until youve got a mealy powder.
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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.
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6
It may feel like youre never going to get there but trust me on this.
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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.
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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.
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9
You have been warned!
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10
Once its butter-like, add honey and pulse for a minute or two to combine.
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11
Next, while the machine is still running, drizzle in oil until youve got a consistency youre happy with.
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12
I like my sunbutter quite thick, so 2 teaspoons suited me fine.
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13
Spoon into a sterilised jar, seal, and store in the fridge for up to 1 month.
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14
Use as you would any nut butter!
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15
I especially enjoy mine spread on some sliced apple as a healthy snack.
