Sunflower butter

• sunflower seeds↗500g g
• coconut oil↗3 tbsp tbsp

  melted (optional)

• maple syrup↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Toast the seeds in a large, dry frying pan over a low heat, stirring so they don’t burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they’re still warm, until finely chopped and powdery.

2. 2

   If your blender is high-speed, you can make the butter from the seeds alone – continue to blitz until the oils are released and the seeds turn into a smooth butter (this may take 20-30 mins), stopping to scrape down the sides and let the motor rest occasionally. If you don’t have a high-speed blender, slowly add the coconut oil with the motor running, and continue to blitz until the mix comes together into a ball, then transforms into butter.

3. 3

   Add the syrup and/or salt to taste, or leave plain. Spoon into sterilised jars (see tip, below) and chill until needed. Will keep chilled for up to a month.