How to Make School Peanut Butter
With rising incidences of peanut allergies, many schools have banned peanut butter from lunchrooms. Some schools also disallow nut butters if students allergic to tree nuts attend the school. If your child is craving the classic goodness of a peanut butter and jelly sandwich in her school lunch, create a substitute butter that will take the place of peanut butter. Sunflower butter is creamy and will give your sandwich that nutty taste that goes so well with jelly. Does this Spark an idea?
Things You'll Need
- 1 cup sunflower seeds
- Cast iron frying pan
- Stove
- Food processor
- Spatula
- Sunflower oil
- Measuring spoon
- Sea salt
- Sugar
- Airtight food container
Instructions
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1
Place 1 cup of sunflower seeds into a cast iron frying pan. Place the pan on the stove and turn the heat on medium-low. Leave the pan on the stove, shaking occasionally, for about 10 minutes, or until the sunflower seeds have toasted to a golden brown. Set the pan aside to cool.
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2
Place the cooled sunflower seeds in a food processor and blend them for 30 seconds. Scrape down the sides of the bowl and blend them for another 30 seconds. Continue blending and scraping in this manner until the seeds are about the size and consistency of coffee grounds.
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3
Turn the food processor on a low speed and slowly add sunflower oil about 1/2 tsp. at a time, stopping in between each addition to judge the consistency. The amount of oil you will need depends on your particular batch of sunflower seeds. Keep adding small amounts of oil until the contents are smooth and spreadable.
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4
Taste the sunflower butter to see how you like the flavor. Add a small amount of salt, sugar or both to brighten up the flavor if you like.
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5
Scoop the sunflower butter into a food container with an airtight lid.
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Tips & Warnings
Try honey or brown sugar as a sweetener instead of table sugar.
References
Resources
- Photo Credit Jupiterimages/Photos.com/Getty Images
