Mönchengladbach (dpa/tmn) – Toast generously topped with peanut butter and jam – If you’re allergic to peanuts, this treat is a no-brainer. If you’re still feeling like a heavy creamer, you can make sunflower butter quickly. The journal “Allergie Konkret” (Issue 1/2023) of the German Society for Allergy and Asthma suggests this recipe:
Glass Components:
250 grams of sunflower seeds
1 tablespoon of sunflower oil
1 tablespoon sweetener of your choice (sugar, honey, erythritol, etc.)
pinch of salt
to prepare:
1. First, the sunflower seeds are roasted in the pan until they turn golden brown. Remove the pan from the stove and allow the seeds to cool.
2. Now grind the sunflower seeds in a blender on low heat. The speed is then set to the highest level so that the beans are mashed. Meanwhile, add sunflower oil and sweetener.
Attention: the mass should not be mixed for a long time. Because if it’s too warm (more than 40 degrees), the mush will fall apart.
3. Now place the sunflower butter in a clean jar. If you keep them in the dark and at room temperature, they will keep for several weeks.
