Crafting Sunflower Butter Infused with Comfrey, Calendula, and Stevia-Infused Oils

Sunflower butter is a delightful alternative to traditional nut butters, offering a nutty flavor and creamy texture without the allergenic concerns associated with nuts. But what if we could take this sunflower spread to the next level by infusing it with the goodness of comfrey, calendula, and stevia-infused coconut and grapeseed oils?

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Sunflower Butter Infused with Comfrey, Calendula, and Stevia-Infused Oils

Yield: 15

Author: Aisha H.

Prep time: 10 MinCook time: 87 MinTotal time: 1 H & 37 M

Ingredients

Materials

• 2 cups roasted sunflower seeds
• 3 TBS comfrey-infused calendula-infused coconut/grapeseed oil
• 1-2 tablespoons stevia (adjust to taste)
• Pinch of salt (optional)

Instructions

Methods

1. Prepare the Infused Oils:
2. To create comfrey/calendula-infused coconut grapeseed oil, combine dried calendula, comfrey leaves, grapeseed, and coconut oil in a glass jar. Seal the jar and place it in a sunny spot for about 2-4 weeks. Strain the oil through a fine mesh strainer or cheesecloth to remove the comfrey leaves.
3. Roast the Sunflower Seeds:
4. Preheat your oven to 350°F (175°C). Spread the sunflower seeds on a baking sheet and roast for 10-12 minutes, or until they turn golden brown, stirring occasionally to ensure even roasting.
5. Blend and Infuse:
6. In a high-speed blender or food processor, combine the roasted sunflower seeds, infused oil, and stevia.
7. Blend to Perfection:
8. Blend the mixture until it reaches your desired creamy consistency. You may need to scrape down the sides of the blender periodically to ensure everything is well combined.
9. Adjust Seasoning:
10. Taste the sunflower butter and add a pinch of salt or more stevia if desired. Blend again to incorporate the additional ingredients.
11. Store and Enjoy:
12. Transfer your sunflower butter to a clean glass jar or airtight container. Store it in the refrigerator for maximum freshness.