Mönchengladbach (dpa / tmn) – A toast, generously coated with peanut butter and jam – if you have a peanut allergy, this treat is taboo. If you still feel like a creamy, nutty spread, you can quickly prepare sunflower butter. The magazine “Allergie Konkret” (Issue 1/2023) of the German Allergy and Asthma Association suggests this recipe:
Ingredients for a glass:
250 g sunflower seeds
1 tbsp sunflower oil
1 tbsp sweetener of your choice (sugar, honey, erythritol etc.)
1 pinch of salt
Preparation:
1. First, the sunflower seeds are roasted in the pan until they turn golden brown. Remove the pan from the stove and let the seeds cool down.
2. The sunflower seeds are now chopped in a blender on a low setting. Then the speed is set to the highest level so that the kernels are pureed into a mush. Meanwhile add the sunflower oil and the sweetener.
Attention: The mass should not be mixed for too long. Because if it gets too warm (over 40 degrees), the mush will become crumbly.
3. The sunflower butter is now placed in a clean jar. If you keep them in the dark and at room temperature, they will keep for several weeks.