Once upon a time, I thought it would be a great idea to make homemade peanut and almond butter. Which actually sounds like a brillant idea until you consider the fact that my sister is allergic to nuts.
We often joke about the irony of it all, saying I got the extra peanut butter loving jean. Elle does not find it as humorous though that I have an entire cabinet in our kitchen dedicated to my nut butter collection. She was especially unhappy to come home last December to a kitchen full of peanut buttery aromas. I can’t say that I blame her on that one. Poor Elle had to sit outside on the front porch to step away from all of the noxious fumes. Might I add that it was also nine o’clock at night. I definitely did not win the big sister award on that one, but I did learn a valuable lesson in the process.
For the sake of my sister’s well being, I decided to make my own nut/seed butter, but this time with allergy friendly sunflower seeds. Elle still wasn’t thrilled as she doesn’t buy into my health nut creations, but at least this time she didn’t have to worry about going into anaphylactic shock.
And what’s nut butter without it’s jammin’ companion? Of course I had to throw a little dancing foodie twist in with the chia seeds and the vanilla beans to jazz it up. I personally prefer this homemade chia jam to store bought jelly because it has a more natural sweetness that doesn’t overpower the nut butter. But maybe I’m a little biased…
- For the sunbutter:
- 2 cups roasted sunflower seeds
- ¼ cup hemp seeds (optional for extra protein)
- 2 tbsp pure maple syrup
- 1 vanilla bean (all of the insides scraped out)
- For the chia jam:
- 16 ounces frozen cherries
- 1 tbsp Salba Chia seds
- 1 tbsp vanilla paste
- For the Sunbutter:
- Place all of the ingredients into a food processor and blend, This may take up to 20 minutes, so patience is key.
- Every few minutes stop the food processor to scrap down the sides. Blend until a drippy peanut butter like texture is achieved.
- For the Chia Jam:
- Place cherries and vanilla into a medium saucepan over medium heat. Continue to cook for about 10-15 minutes or until the cherries melt and begin to simmer. Slightly mash the cherries every few minutes.
- After the cherries have melted and reduced a bit, turn off the heat and add in the chia seeds. Wait until the mixture has completely cooled before refrigerating.
- Refrigerate for at least an hour before serving.
**Chia Jam: store in a mason jar in the fridge for up to a month.