Total Nutrition Technology
Tuesday, March 3, 2015

Sunflower seeds may be tiny but they certainly pack a big nutritional punch! One ounce of roasted kernels contains 170 calories, is a good source of protein, fiber, zinc, folate and vitamin B6, and supplies about one-third of the Daily Value for vitamin E and phosphorus. The seeds are also rich in healthful unsaturated fatty acids.

Try this amazing Sun Butter with a a twist!

Cinnamon Vanilla Sunflower Butter

Developed by Marisa McClellan

2 cups raw sunflower seeds
1/4 cup sunflower oil, divided
1/2 teaspoon sea salt, plus more as needed
2 tablespoons vanilla bean paste, plus more as needed
3 teaspoons ground cinnamon, plus more as needed

  1. Preheat oven to 325°F. Spread sunflower seeds on a rimmed baking sheet. Roast in oven until seeds are fragrant and golden brown, about 25 to 30 minutes, stirring at least twice during baking to ensure even roasting.
  2. Remove baking sheet from oven and let seeds cool for 10 minutes.
  3. Pour toasted seeds into a food processor. Add sea salt and 1 tablespoon of the sunflower oil; begin to run the processor.
  4. As seeds break down, drizzle in remaining sunflower oil. Continue to process in 10- to 20-second intervals, stopping the processor after each interval to break up clumps and scrape down sides of bowl.
  5. As the mixture begins to look like butter, add vanilla paste and cinnamon and pulse to incorporate.
  6. Taste; add an additional pinch of cinnamon, vanilla or salt if necessary.
  7. Scrape the sunflower seed butter into a jar and store in refrigerator for up to 1 month.
  8. Makes 1 ½ cups

Nutritional Info
Serving size: 2 tablespoons
Calories: 180
Total Fat: 17g; Saturated Fat: 1.5g
Cholesterol: 0mg; Sodium: 120mg
Carbohydrates: 6g; Fiber: 2g; Sugars: 1g
Protein: 5g; Potassium: n/a; Phosphorus: n/a

Recipe reprinted from Food in Jars (Running Press 2012) by Marisa McClellan. Also sourced at Food & Nutrition Magazine

I'm Blogging National Nutrition Month

- Copyright © Fitbits-