Ingredients
Ingredients:
- 500 grams sunflower seeds, husks removed
- 1-2 teaspoons sea salt
- 70 grams Pure Maple Syrup
- 30 grams Ghee
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180ºc.
2. Toast sunflower seeds on baking trays for 5-10 minutes. Toss seeds and toast for a further 5 minutes. Allow toasted seeds to cool.
3. Transfer the cooled, toasted seeds to the TM bowl and pulverise for 10 seconds on speed 9 until seeds become powdery.
4. Process for 1 minute on speed 9, then scrape down sides. Seeds will begin releasing oils after 30secs. As the seeds heat to 50 degrees, put TM bowl into the fridge to cool, before resuming the processing again.
5. Add sea salt, pure maple syrup and ghee.
6. Resume processing for 1 minute on speed 9, or until the sunbutter appears creamy. Again, refrigerate the TM bowl with the seed mixture inside, if it reaches 50 degrees. Only resume processing on speed 9, once it has cooled down.
Method:
Tip
This recipe can be used as a substitute for peanut butter in biscuits, satays or sweet treats.
Please see my other recipes using sunbutter on the recipe community.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe. Took a while to become creamy but was yummy.
thanks for sharing
Fantastic recipe! Great eaten straight off the spoon or on toast....really leaves an aftertaste reminiscent of peanut butter. No allergies to nuts in our family, just wanted to try an alternative to PB. Definitely worth a go!
Made this for my 18 month old twins with peanut allergy and it's great. Used 4 cups of Sunflower seeds and then roasted them. Added no salt but used 1.5 tablespoons of Rice Malt Syrup. Used 2 tablespoons of Sunflower Oil rather than Ghee. Tastes fantastic, pretty much just like peanut butter! Took quite a bit of processing to get the consistency nice and smooth and had to put the mixture into the fridge a few times. Really happy with it, thanks for the recipe
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