But first. The almond butter suggested in her recipe brings me to the first recipe:
|Cinnamon Sunflower Seed Butter|
Joy McCarthy, recipe found here at That's Fit
1 cup sunflower seeds, left to soak overnight
2-3 tbsp raw honey
1/2 cup almond oil (I used walnut oil, couldn't find almond oil)
1 tsp pure vanilla
1 tsp cinnamon
1. Soak seeds overnight. The soaking will help make the seeds more digestable.
2. In a food processor, blend seeds until smooth.
3. Add oil, vanilla, honey and cinnamon.
This makes about 3/4 cup of butter and was really delicious. I've been paying an insane amount of money on commercial sunflower butter due to Honey Bear's peanut allergy, but this replacement was perfect and totally reasonable. Plus, it goes really well with...
|Sunflower Cranberry Oatmeal Bars|
Adapted from: Dates and Quinces
1 cup oats
1/2 cup whole "white" flour
1/2 cup brown sugar, loosely packed
1/4 cup dry, sweetened cranberries
1/4 cup unsweetened, flaked coconut
1/4 cup unsalted, roasted sunflower seeds
1/4 tsp baking powder
1/4 tsp salt
5 tbsp Dairy-Free Margarine (like Earth Balance Natural Spread) melted and cooled
3 tbsp sunflower seed butter
1 tsp vanilla extract
1. Preheat oven to 350 degrees and prepare an 8x8 pan with a layer of tin foil, made long enough that you can easily lift up your loaf. Lightly grease your tin foil.
2. Combine dry ingredients and stir.
3. Stir to combine liquid margarine, seed butter, egg and vanilla and add to dry mixture.
4. Pour into baking dish and cook for 20-25 minutes and let cool before cutting.
* I don't have an 8x8, so I used a loaf pan and it worked great. Check out the original recipe, as Alyson has some great suggestions on variations.