I learnt about the Fibonacci sequence in college. I read that the seeds of a sunflower, the spirals of a snail’s shell and even the scales of a pineapple are almost always arranged in this sequence. Math in nature! Amazing! So I was just reading about sunflowers, their seeds and uses on the internet. I came across sunflower seed butter and my interest was piqued! I straight away purchased a bag of raw and shelled sunflower seeds and we totally went wild experimenting with them.
First we simply munched on them because they were so yummy. Then I roasted them on a pan, with some ghee and salt. They literally vanished right in front of my eyes!
I had missed a vitamin dose of my son. The lady there told me to give him vitamin rich foods. If he is eating sunflower seeds, then I don’t have to worry about him getting vitamin deficiency 🙂
Sunflower seeds are a nutrient powerhouse. They are rich in vitamins, minerals, proteins and essential fatty acids. Not only do they help control cell damage, improve metabolism but also have a calming effect on the mind and body.
I finally decided to make the sunbutter before we finish all the sunflower seeds. At our home, we love everything flavoured. So I decided to make sunflower seed butter with garlic and sunflower seed butter with sun dried tomatoes. You can add any herbs that you like.
For the sunflower seed and sun dried tomato butter, roughly chop the sun dried tomatoes. Soak in 2 tablespoons of olive oil overnight (or at least 1 hour before preparation).
Add to a blender, 1/2 of the sunflower seeds, soaked sun dried tomatoes (along with the oil), coriander, 1/2 teaspoon of salt and 4 garlic cloves.
Blend for 30 seconds. Scrape down the sides and blend again. Keep doing this till you get a smooth, creamy butter.
The tomatoes should be well ground or there’ll be chunks of them throughout. Add more salt if needed.
Note 1: Garlic and coriander ground together smell awesome. Control the urge to eat it all right there!
Note 2: If at all you are not getting a smooth butter, add 2 tablespoons of Apple Cider Vinegar at a time and blend.
Now for the sunflower seed and garlic butter. Add the remaining sunflower seeds, garlic, lemon juice, 1/2 teaspoon of salt and 2 tablespoons of olive oil to a blender. (You can add some coriander here too.)
Blend for 30 seconds. Scrape down the sides and blend again. Keep doing this till you get a smooth, creamy butter. (Refer to Note 2)
(The lemon juice added so much tang to the sunbutter. I now have to run and go make a second batch!)