Nut butters abound but this scrumptious butter is made with a base of sunflower seeds. Add a spoonful on top of your breakfast porridge or yoghurt, in smoothies for extra richness, as a filling in croissants or cinnamon buns or spread on warm brioche or toasted grain bread.
INGREDIENTS
20 pitted dried dates, roughly chopped
200 grams sunflower seeds, toasted
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
pinch ground cinnamon
100ml coconut cream
METHOD
Put the dates in a bowl and cover with boiling water. Soak for 10 minutes then drain well.
Place the sunflower seeds in a food processor and process until very finely ground. Stop and scrape down the sides of the bowl, when needed.
Add the dates, maple syrup, vanilla, salt and cinnamon and process for 1 minute. With the machine going, drizzle in the coconut cream and blend until thick and smooth. Store the butter in a sealed jar in the refrigerator for up to 2 weeks. Makes about 2 cups
Cook's tip: To toast seeds, place them in a dry sauté pan and cook over a gentle heat until lightly golden and fragrant, stirring for even colouring.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.