Having a peanut allergy is no fun. What is worse, is having developed an allergy after years of loving peanut butter. Seriously, if I wasn’t hypoglycemic or allergic to peanuts or allergic to milk…I would live on PB&J sandwiches and tall glasses of ice cold milk.
Since I have developed this wonderfuuuul allergy (that word was filled with boatloads of sarcasm), I have always been on the hunt for a PB replacement. I’ve tried nearly everything on the market and few things satisfied my craving. A few years ago I discovered SunButter. To say I was pleasantly surprised is an understatement. It had that salty sweet creamy texture that I had come to love in peanut butter. What I didn’t love was the price. That being said, I did what I had to do to get it. Who needs electricity or gas?
One fine day I was in the mood for it, when suddenly I opened the jar and….there was….nooooooooone. Scrape as I may, there just wasn’t enough. That’s when I re-re-remembered (superhero tone here) that-at-at I-I-I had Sunflower Seeds for…..for? I dunno. It was for something. I buy random things.
My first recipe contained Honey Roasted Kernels. It was faaaaantastic! It was also around $1.79 a lb. I used two pounds so it was a far cry from the nearly $6.00 I was spending on a single jar. Thanks to that mishap I now have a recipe that suits us well. So…bada boom ba da bing, whip yourself up some too!
- 2 Cups of Roasted Sunflower Seeds
- 2-3 Tsp Coconut or Sunflower Oil
- Dash of Sea Salt
- *1tsp Sweetener (honey, agave)
Blend on High until Smooth. Don’t worry if it doesn’t appear to happen at first. It will. I use tamper ease the process. Place finished product in a mason jar. I keep ours in the cabinet for up to 2 weeks. (When it lasts that long.)