You must have seen them, the lovely jars of peanut butter with all different flavours. It is so easy to make them yourself! But even more exiting is to make them without the peanuts.
You can make this recipe without gluten, crustaceans, eggs, fish, peanuts, soy, milk, lactose, nuts, celery, mustard, sesame, sulphites, lupin, molluscs and can be used in the low FODMAP diet.
This is what you need:
1 bag of sunflower seeds or kernels, unsalted
This is how you make it:
I like this recipe the most when you first roast the seeds. I use a large frying pan on medium heat without any butter or oil. Add the seeds in the pan and toss them around until they are golden brown. Let them cool before using.
Once they are cooled down, add the seeds in a blender, I use the Philips Innergizer, a heavy duty blender. If you have got a smaller blender it takes a little longer, but also works. Turn on the blender so the pasta making process can start. At firsts, the seeds are going to look a bit like sand, but after 1 minute or so the natural oils inside the seeds will come out and make the seeds silky smooth. Add the paste in a clean jar, you can store it upto 3 weeks in the fridge. If the paste is a bit hard to spread, put the past in the microwave for 30 seconds will sort that out for you!