After finding out many of my allergies were common, I had to figure out other ways to enjoy my favorite foods by substituting. I love peanut butter and jelly, I mean who doesn’t? Since I’m allergic to tree nuts and peanuts as many are I had to find an alternative spread to pair with my jam. I tried some of the store-bought ones, but I never really liked them too much. So, I made my own!
- raw sunflower seeds
- sunflower seed oil
Depending on how much you’d like to make you can decide on the amount of sunflower seeds to use. I’d say about 1/2 cup makes a little more than 1/3 cup of sunbutter.
Spread sunflower seeds onto parchment paper on a cookie sheet and bake at 350 degrees until slightly roasted (make sure they don’t turn brownish). If you buy pre-roasted seeds you can skip this step but make sure they weren’t roasted in a nut oil or make sure they’re dry roasted. Let the seeds cool and put them in a food processor or a magic bullet if you have one. Add in salt (can be coarse or fine) and pulse to mix thoroughly. Add in sunflower oil until the consistency is of a thick peanut butter. I kind of like it with less oil since it makes it like a chunky butter. Spread onto your favorite sandwich bread with you favorite jam, jelly, or preserves and enjoy!
What are the pre-allergy foods you used to love and can’t quite recreate? I’ve been working on some goods ones for my next posts!