A few months ago I discovered that I am sensitive to nuts. I know, I felt like my life was over, especially since I was the almond butter queen. I had it every single day and more than once. Perhaps why the sensitivity flared. I used to often get bloated and gassy after eating nuts but never thought anything of it since it wasn't every time or I just wasn't aware enough to make that connection. It wasn't until I did a thorough elimination diet/detox (similar to my 3-Day Detox Plan) that I realized that indeed nuts where causing stomach bloating and inflammation. So although they're packed with nutrients and have great health benefits, my body does not agree with them anymore. And that's okay because there are so many other foods that I can get those nutrients and snack fix from. It's just a matter of getting creative, there are always alternatives.
So I discovered this delicious and creamy sunflower seed butter. If you already purchase sunflower seed butter, do yourself a favor and make your own at home. It is so much better than the store-bought kind and doesn't contain refined sugars and other unnecessary additives. Always read your labels.
4 cups raw sunflower seeds
2 Tablespoons melted coconut oil
1 teaspoon pure vanilla extract
pinch of sea salt
- Preheat oven to 350 F.
- Place sunflower seeds on baking sheet and toast in oven for 6-10 minutes, until slightly golden. Check at 6 and 8 minutes. It's important to keep an eye on them because they burn easily.
- Let cool for 10 minutes and place in food processor. Process for about 7-10 minutes. The seeds will release their oils and go from a flour, to a crumbly, to a creamier consistency. Be patient, it takes time. At this point, with the processor still running, add remaining ingredients and process until it reaches desired creaminess.
- Transfer to jar and keep at room temperature or refrigerated for up 2-3 weeks.
Makes ~ 2 cups
Let me know how yours turns out! Share below or tag me in your picture #apurifiedlife