Sunbutter. Doesn’t that sound tasty to you? I stumbled upon this name when looking for sunflower seed butter recipes; it’s shorter and sweeter than ‘sunflower seed butter’, and it more aptly reflects the delicious flavour of this seed butter.
By now you may now how fond of nut butters I am, and I thought it was time to try out seed butters. Pumpkin seed butter is tasty, but green doesn’t really work well in cookies, so I decided to try sunflower seed. The result: sweet buttery bliss.
I couldn’t think of a better way to eat these than as cookie sandwiches with a raspberry sorbet from my ice cream ebook. It is now available in French on amazon.fr as The Vegan Cookie Fairy: Glaces Végétaliennes, Divines, Et Sans Sorbetière! I’m chuffed to say that I translated the whole book myself, a task that was both arduous and immensely rewarding.
The days are getting longer, the breeze is cool instead of chilling, it’s time to dust off the barbie and get the family over for weekend lunch parties. How about homemade vegan ice cream to complete the picture?
Sunbutter Cookie Sandwiches with Raspberry Sorbet
Note: coconut sugar has a butterscotch flavour that pairs so well with nut and seed butters. I used the Coconom brand as I received one of their packs in my latest box from The Vegan Kind and I’m very satisfied with it, but there are other brands available online and in health food stores. You can even find some in Tesco in the spices and world foods aisle.
For the sunbutter:
300g (10.5 oz) sunflower seeds
60ml (1/4 cup) melted coconut oil
2-3 tbsp coconut sugar
a dash of cinnamon (optional)
Toast the sunflower seeds in a large frying pan until lightly browned.
Blend all the ingredients in a high-speed food processor until smooth. This should take about 10-15 minutes.
Store in a jar for up to a week. (It might last longer, but not in my house, if you know what I mean.)
For the cookies:
100g (3/4 cup) plain flour
40g (1/4 cup) coconut sugar
2 tbsp ground flaxseed
1/2 tsp baking powder
1/2 tsp bicarbonate soda
2 tbsp soya milk
50ml (scant 1/4 cup) melted coconut oil
2 heaped tbsp homemade sunbutter (see above)
Preheat the oven to 200ºC (400ºF). Line a baking tray with baking parchment (a cookie sheet).
Combine the dry ingredients in a large bowl then add all the wet ingredients. Mix with a wooden spoon, then use your hands (the dough will be tough so your hands are your best tools – and it’s fun).
Roll the dough into a dozen little balls. Press each one flat onto the baking parchment.
Bake for 12-13 minutes. The edges should be a little darker than the centre when done. Cool on a wire rack.
For the raspberry sorbet from my ice cream ebook:
Recipe courtesy of Luscious Books
2 ripe bananas, peeled and chopped into 2 cm slices
100g (3.5 oz) frozen raspberries
100 ml (just over 1/3 cup) agave nectar
125 ml (1/2 cup) almond milk
1⁄4 tsp xanthan gum
Chop the bananas before placing them in a freezer bag. Freeze overnight.
Blend all the ingredients in a high-speed blender until smooth. If the blender is struggling, try adding the ingredients one by one, or pour in just a little bit more almond milk (but only a little!)
Pour the sorbet into a container and freeze for 30 minutes. Take the sorbet out of the freezer, vigorously stir with a spoon, then place back in the freezer. Repeat this process every 30 minutes for a total of 3 hours.
What are your spring and summer plans?