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Cinnamon Raisin Sunflower Seed Butter

February 18, 2013 · by Ari · 15 Comments

Cinnamon Raisin Sunflower Seed Butter #vegan #glutenfree.jpg

 

If you’ve been reading this blog for any length of time, there are a few things you’ll know about me.

Cinnamon Raisin Sunflower Seed Butter #vegan #glutenfree.jpg

 

1. I am addicted to nut/seed butters. Peanut, almond, pistachio, macadamia, pecan, sunflower….you name it, I love it. and 2. I am obsessed with all flavors of PB&Co, but my two favorites are white chocolate wonderful and cinnamon raisin swirl.

Cinnamon Raisin Sunflower Seed Butter #vegan #glutenfree

 

It’s funny, sometimes I have ideas floating around in my head for months before I get around to making them, and sometimes I just go to the kitchen to get a glass of water, and before I know it, I’m whipping up some new recipe that I had no plans on making. We were out of most of our nut butters, so I stuck some sunflower seeds in the food processor to make more, and before I knew it, this came out!

Cinnamon Raisin Sunflower Seed Butter #vegan #glutenfree

 

Okay, maybe not before I knew it. I must confess that sunflower seeds took longer to process, and form a nut butter than anything I’ve tried before. BUT with patience (and overheating my food processor), I finally got the result I was looking for! Thick, creamy, slightly sweet, with the bold flavor of cinnamon, and sweet, soft raisins in the mix. It was well worth the wait.

Cinnamon Raisin Sunflower Seed Butter #vegan #glutenfree

 

I’ve learned a little bit of patience since I first started making my own nut butters. I used to quickly get frustrated that it wasn’t coming together quickly enough, and add oil to help it along. Well, I’ve learned that *most* of the time, it really isn’t necessary. Most of the time, if you are patient, it will come together on it’s own, but patience isn’t really my forte, so I recommend spending the time while you wait reading a book, or blogging, or making dinner to keep yourself occupies. 😉

Cinnamon Raisin Sunflower Seed Butter #vegan #glutenfree

 

In the end, it’s 100% worth the wait. Pinky promise.

 

Cinnamon Raisin Sunflower Seed Butter

  • 8oz roasted sunflower seeds (I used salted, if you don’t, add a pinch of salt)
  • 1 tsp cinnamon
  • 1-2 tbsp brown sugar (depending on how sweet you like it. I used 1 1/2, but I love sugar, and could have easily added more…)
  • 1/2 cup raisins

Directions:

  1. Place sunflower seeds in your food processor. Blend for 3-4 minutes at a time (less if your food processor starts to sound like it needs a break–give it one!), scraping down the sides of the bowl in between. Eventually, sunflower seeds will form a paste-like consistency, then finally a nut butter consistency. This took me about 30 minutes.
  2. When seeds have reached your desired texture, add cinnamon and brown sugar to food processor, and blend to combine. Start with 1 tbsp brown sugar, and add the rest at your discretion.
  3. Remove sunflower seed butter from food processor and fold in raisins. Store in an airtight container for up to 2 weeks. I do not refrigerate mine, but you may if you like.

Filed Under: DIY/How To, Gluten-free, Miscellaneous, Sauces & Spreads, Snacks, Vegan · Tagged: cinnamon, nut butter, nuts, raisin, recipe, seeds, sunflower seed butter

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