Breads Breakfast Canning Crop of the Month Recipes

Sunflower Nutella

Last week for my Crop of the Month series, I featured a recipe utilizing a product called SunButter. This week, I am sharing a homemade sunbutter with flair. I am hands down a Nutella lover. Give me a spoon and a jar of it and I’m good. If you’re a Nutella lover like I am, you’ll love this recipe. I was amazed at how simple and quick it was to make. And the recipe yielded a fair amount of Sunflower Nutella. 

Sunflower Nutella-2-2

Just like with SunButter, this recipe would be a great alternative for anyone who suffers from tree nut allergies. It goes great on toast, as a dipping sauce for fruits, and to eat with a spoon. While it doesn’t carry the same fine texture as nutella, the taste is incredible. For anyone who is a lover of SunButter or homemade sunflower butter, this is a must try! 

Sunflower Nutella
Yields 2
simple and quick sunflower nutella
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 2 cups toasted sunflower seeds
  2. 1 tablespoons vanilla extract
  3. 4 ounces semisweet chocolate, finely chopped
  4. 2-3 teaspoons vegetable oil
  5. 1/2 cup milk
  6. pinch salt
Instructions
  1. In the bowl of a food processor, pulse sunflower seeds until sunflower seeds have formed a creamy butter (about 2-3 minutes), stopping periodically to scrape down sides of bowl.
  2. Add in remaining ingredients and blend for an additional 5 minutes or until smooth and creamy.
  3. Store in airtight container up to one month in the fridge.
Adapted from Momables
Adapted from Momables
Prairie Californian http://prairiecalifornian.com/
Jenny Dewey Rohrich

Sunflower Nutella - Prairie Californian

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