I’m a fan of food mashups and wacky ingredient combinations. Whether it’s creating the love child of coconut butter and almond butter or incorporating kale into brownies, I’m always willing to toss a science experiment at the wall and see what sticks.
I’ve made a lot of nut butters in my day and every time I think I’ve fully explored the world of nut butters, I try a new combination and realize there is always something novel to discover. And now, like a 17th century British monarch or Robert Baratheon, I have a new love child – sesame and sunflower superfood butter. Except this love child I’ll adore, not shun or murder.
Given that this is a mashup recipe, I tried to determine a shorter recipe title. Unfortunately, ‘Sun-Hini’ just doesn’t have an ‘I must scarf that right now’ kinda ring. And so, Sesame + Sunflower Superfood butter it is.
This nut-free recipe is a perfect entangling of tahini and sunflower seed butter (sunbutter). You truly cannot tell where one butter ends and another begins – at first you’ll think this is sesame tahini, then doubt your assertion and wonder if it’s sunbutter. Then you’ll change your mind again. It’s heavenly!
The ground flax isn’t noticeable and offers that fibre-rich, anti-inflammatory edge. You can certainly leave it out if you’re not a fan, or are feeling lazy.
- 1½ cups sesame seeds
- 1½ cups sunflower seeds
- ⅛ tsp salt (optional)
- 3 tsp whole flax seeds, ground
- Preheat the oven to 350 degrees F.
- Spread the seeds out onto a baking sheet. Roast for 8-10 minutes, or until lightly browned and golden. Remove from the oven and allow them to cool.
- Put the seeds in a food processor, and blend until they become a smooth and creamy butter. This may take anywhere from 5-10 minutes, depending on your food processor. Add in the salt, if using, and pulse several times to incorporate it.
- In a spice grinder, grind the whole flax seeds into a fine meal. Stir the ground flax into the seed butter by hand.
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