PEANUT ALLERGY-FRIENDLY SUNBUTTER RECIPE BY TASTY
Here's what you need: unroasted unsalted sunflower seed, honey, coconut oil
Provided by Tasty
Time 30m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350˚F (180˚C).
- Spread the sunflower seeds on a parchment-lined baking sheet.
- Roast seeds for 8-10 minutes, stirring them halfway.
- Pour the seeds into a food processor and add the honey. Turn on the processor and blend until the seeds begin to clump up. Scrape down the sides and blend again.
- Slowly pour in the coconut oil and continue to blend in the processor until desired creaminess.
- Pour into a airtight container and store in the refrigerator. Use within 2 months of making.
- Tip: When ready to use, leave out on the counter to warm up to room temp for smooth spreading.
- Nutrition Calories: 2587 Fat: 228 grams Carbs: 100 grams Fiber: 34 grams Sugars: 54 grams Protein: 71 grams
- Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, Sugar 3 grams
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