An easy replacement for peanut butter is sunbutter (it does taste different...so it's not an exact replacement). The jars at the store are expensive, so for awhile now I've been making my own.
Even if you don't have a peanut allergy in the house, I'd still encourage you to try making this. It's a delicious addition to a snack. It goes well with apples, bananas, celery, crackers, toast (with or without jelly), and of course a sunbutter and jelly sandwich.
When I make a batch of this, it doesn't last long because my kids just eat it up!
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When I first started making this, I was going off of this recipe. I've adapted the proportions a bit, so I'm going to re-post it according to how I make it.
I buy my sunflower seeds from our local shop that sells mostly dried goods (The Pantry Shoppe). I buy them shelled and unsalted.
Also, all the recipes I've come across use a food processor for making sunbutter. If you make it in a blender and it works, comment and let us know.
Sunbutter
2 cups sunflower seeds (shelled and unsalted)
1 tsp salt
2 Tbsp honey
4 Tbsp olive oil
Toast the seeds:
Spread the sunflower seeds out onto a large baking sheet. Bake them in the oven at 275 for 20-25 minutes (you don't want them too toasted, or they will dry out too much). Let the seeds cool completely.
10 Minutes in the Food Processor:
Combine the seeds and salt in the food processor. Let it run for about 5 minutes, stopping to scrape the sides down as needed.
At this point, the oils in the seeds have started to come out and it gets thicker and moister. Now add in the honey.
Let it go longer, continuing to stop and mix it up if it builds up on the sides. After about 7 to 9 minutes from when you started, add in the olive oil. Let it run for another 2 or 3 minutes. It should be really creamy.
Store in a container in the fridge. It will thicken a little, but it shouldn't get completely solid (should still be spreadable).
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