Raw Sunflower Seed Butter

Raw Sunflower Seed Butter                      Yield:  approx 1 cup

2 cups sunflower seeds, soaked 4 hours

= 3 cups dehydrated

Small Pinch Sea salt (no more than 1/8 tsp)

·       Rinse the seeds in a colander and dry roughly in a clean tea-towel

·       Place on 2 dehydrator trays evenly spread out

·       Dry at 105º for 10 hours until seeds are nicely dry and crisp 

·       Seeds straight from the dehydrator butter more quickly because they are warm - so quickly move seeds directly into your food processor fitted with the S-blade

·       Add salt (less or more to taste) and begin processing

·       Keep processing the seeds, stopping the machine regularly to scrape the seeds from the sides of the bowl – turning processor off every 10 minutes or so to cool the motor

·       Seeds will go through several phases before turning into silky smooth butter: powdered (quite dusty looking) crumbly (dust forming together), cake mix (lumping together) big ball (one lump of mix may occur) and so on until you get to the final phase when the oil cracks and the mixture appears almost liquid

·       The butter stops rising up the sides of the bowl and appears much more liquid - don’t stop as soon as this phase occurs - keep going just a little more until you get a shine on the top of the mix (this is a layer of oil)

·       Once you can dip a spoon in and it can easily drip off the spoon you have got it! Depending on how much mixture you have in the bowl this can take anything from 15-30 minutes

·       Store in lidded glass jars in the fridge