Nut butters abound but this scrumptious butter is made with a base of sunflower seeds. Add a spoonful on top of your breakfast porridge or yoghurt, in smoothies for extra richness, as a filling in croissants or cinnamon buns or spread on warm brioche or toasted grain bread.
INGREDIENTS
20 pitted dried dates, roughly chopped
200 grams sunflower seeds, toasted
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
pinch ground cinnamon
100ml coconut cream
METHOD
Put the dates in a bowl and cover with boiling water. Soak for 10 minutes then drain well.
Place the sunflower seeds in a food processor and process until very finely ground. Stop and scrape down the sides of the bowl, when needed.
Add the dates, maple syrup, vanilla, salt and cinnamon and process for 1 minute. With the machine going, drizzle in the coconut cream and blend until thick and smooth. Store the butter in a sealed jar in the refrigerator for up to 2 weeks. Makes about 2 cups
Cook's tip: To toast seeds, place them in a dry sauté pan and cook over a gentle heat until lightly golden and fragrant, stirring for even colouring.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!