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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.