| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Spreads | 1 | Cup | |
INGREDIENTS
| 1 | c | Sunflower seeds; * |
| 3/4 | c | Peanuts; * |
| ;salt to taste | ||
| Vegetable oil; as needed |
INSTRUCTIONS
* OR 1 1/4 cups sunflower seed meal OR 1/2 cup sunflower seed butter, raw or roasted ** OR 1 cup peanut meal OR 1/2 cup peanut butter, raw or roasted This recipe could be very complicated for a simple nut butter. What is important is the proportion of sunflower seeds to peanuts. If you substitute butter for nuts, or meal for sunflower seeds, just be sure the proportions are correct. You may also use either raw or roasted nuts, seeds, meals, or butters in any combination. 1. For whole seeds and nuts, grind them together in your blender, adding 1/4 to 1/2 cup oil to start them into butter. Add salt to taste. 2. For meals: stir the meals (and salt) together. Add oil to turn them into butter. 3. For butters: simply combine the two butters, adding salt if desired. Combinations: A delicious and crunchy butter could be made by reserving about 1/3 to 1/2 cup of whole sunflower seeds. Add these whole seeds (raw or roasted) to the finished butter. Source: "Recipes for a Small Planet" by Ellen Buchman Ewald Posted to MM-Recipes Digest V4 #012 From: Linda Place <[email protected]> Date: Sat, 11 Jan 1997 13:05:07 +0000
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