I’ve been meaning to post DIY basics like this homemade sunflower seed butter for a while…luckily for you, I’m finally seizing the opportunity.
I had an awesome idea for an upcoming recipe (now published!) that requires sunflower seed butter, but I was out. That’s not a problem for a well-stocked paleo kitchen (read: I have a nut & seed hoarding problem) so I just roasted up some raw sunflower seeds and made my own sunbutter! Now that my photography skills are gradually improving, I snapped some photos so I could confidently share the instructions with you.
Oh my gosh, it’s like I’m a legit food blogger or something. That’s the kind of thing food bloggers do, right? Take pretty pictures of food presented in a nearly-unattainable way. Wow, I almost just offended myself – but at least I can take a joke! Ha.
Here’s how I can tell I’m diving a little deeper into blogger world – I’ve joined Yummly. As a publisher. Up to this point, I haven’t been very proactive about sharing my posts, other than throwing out the link (and pretty pictures) on the major social media outlets…but now I’m branching out. I might even try submitting to Foodgawker. Yup. I’m in deep. Anyway, if you don’t know about Yummly, it’s basically Pinterest for just recipes. It’s a pretty slick site – you’ll definitely have to check it out! And make sure to “Yum” all your favorite recipes of mine. Or just all of them, if you love me enough. *wink*
One of the reasons I held off for ages from posting these easy recipes (are they even recipes?) for how to make store-bought pantry items at home is that I was missing the photography factor. Let’s face it, you can easily Google “homemade sunflower seed butter” and get a billion results. I wanted to be able to add to the masses with more than the same-old tutorial – I wanted to share gorgeous pictures, too.
I think I managed that.
I know that pride is one of the seven deadly sins and everything, but I’m so goddamn proud of how these pictures turned out. They make me pause. They make me remember the “peanut butter” flavor. They make me want to run to the kitchen and make another batch immediately. And that’s the point. So I must have succeeded!
Now if only every photoshoot could go this well. In addition to photographing food, I’ve also found a hobby in photographing local CrossFit events. I definitely feel like my food photography has improved more than my athlete photography. Still, they’re both skills to keep improving on. In the end, that was the point of getting a DSLR – learning and improving on a new skill. And even if nothing comes of it monetarily (let’s face it – most bloggers start nowadays just to try and earn and income), I’m at least proud of what I can create.
I mean look at these pictures. how could I not be proud?
You’ll notice I mentioned that I made this for an upcoming recipe. You’ll definitely want to be around when that’s posted – it will be so, so worth it! [Update: it’s now published…paleo “peanut butter” cookies!]
More recipes using homemade sunflower seed butter
- 4-Ingredient “Peanut Butter” Fudge
- Thai Cabbage Salad with Sunbutter Dressing
- Sunbutter Sweet Potato Brownies
- Simple Sunbutter Fruit Dip
- 2 cups raw sunflower seeds
- Preheat oven to 350. Line a baking sheet with parchment paper and spread out the sunflower seeds. Bake for 5-10 minutes, until slightly golden brown.
- Add roasted sunflower seeds to food processor or high-powered blender (I use a Vitamix) and blend until smooth. It takes a few minutes. Be patient and you will be rewarded! Yields about 1 cup of sunflower seed butter.