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snack attack

Honey Cinnamon Sunflower Seed Better Butter

Monday, October 14, 2013 - Kris Osborne

Healthy snacking is good for the body and the soul. Join Kris Osborne, wellness warrior, culinarian, and snacker extraordinaire, as she helps you prep high-vibe, whole-food snacks for your busy week ahead.

Honey Cinnamon Sunflower Seed Better Butter
Photo: Kris Osborne

Peanut butter may be the most famous of all nut and seed butters, but that’s just because sunflower butter hasn’t yet had its moment to shine. And shine it does!

Not only does this smooth, seeded spread taste fantastic, it’s also loaded with vitamin E, a fat-soluble antioxidant that helps to protect against free-radical damage to your cells. Free radicals are those nasty molecules that like to cure their single-electron loneliness by stealing partner electrons from your body, leaving your cells high and dry.

Dietary vitamin E, and other antioxidants found in foods like the almighty sunflower seed, help to boost immune function, prevent heart disease and cancer, and maintain a youthful glow. Sure PB’s got the backing of jam, but this health-promoting seed, when paired with a little cinnamon, vanilla, and honey will give this American classic a run for its money.

Ingredients
 
2 cups raw sunflower seeds
¾ tsp kosher salt
¼ cup almond oil, divided
1 Tbsp vanilla extract
1 Tbsp raw honey
2 tsp ground cinnamon

Method

1. Preheat oven to 325°F.
 
2. Spread the sunflower seeds on a rimmed baking sheet, place in the oven, and roast for about 5-10 minutes, or until slightly browned and fragrant, shaking them a couple of times along the way. Set aside to cool.
 
3. Put the cooled seeds, salt, and 1 tablespoon of almond oil in a food processor or high-speed blender and blend until the mixture comes together. Scrape down the sides and with the motor running, add in another tablespoon or two of oil. You may need to continue to scrape down the sides a few times. The butter will eventually start to look smooth. This could take 10 minutes or longer if you’re using a food processor. Be patient and continue the scrape and blend cycle a few more times.
 
4. Once the seed butter starts to become smooth, add the honey, vanilla, and cinnamon and blend again to incorporate. Add the last tablespoon of almond oil, if necessary, for a smoother consistency. Taste, and adjust seasoning, if needed.
 
5. Serve with crackers, on toast, or spread onto celery sticks and topped with raisins for a modern take on “ants on a log.”

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Born into the family-owned restaurant business, Kris Osborne was destined to love food and learned to cook as a little wee one. When she’s not creating goodness in the kitchen or over at her blog, she can be found studying naturopathic medicine, getting her fitness on in a group exercise class, or snuggling with the loves of her life: her partner and adorable cat.  

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