gluten-free nut and seed butters paleo vegan

Maple Cinnamon Sunbutter

January 9, 2014

If you’ve ever been to Canada, then you know this country’s obsession with maple. The second you cross the border you are bombarded with all things maple. If you didn’t know any better you would think Canadians lived off a diet of maple cookies washed down with pure maple syrup. 

maple cinnamon sunbutterThough I can’t speak for all, many Canadians struggle with what it means to be a Canuck. Besides Celine Dion, hockey and definitely maple syrup we don’t have anything that stands out as distinctly Canadian. Okay, maybe poutine. As a result Canadians can be extremely pushy about their maple syrup. Unless you’re my roommate who insists on Aunt Jemima, you proudly eat the real stuff (I still love you Sab!).

maple cinnamon sunbutter 2Unlike most grade schoolers who go on field trips to the zoo or the acquiarium, Canadians visit The Sugar Shack where we stand in the freezing cold and witness the arduous task of making maple syrup. It’s sad to me that Canadians try so desperately to find an identity. What I love most about this country is how multicultural we are. This is especially true in Toronto where you are surrounded by an infinite number of languages and cultures. We should pride ourselves on the fact that everyone is different, rather than one cohesive personality.

Maple is pretty damn good, but Canadians are so much more than a sugary condiment! 

Maple Cinnamon Sunbutter

by The Healthy Maven

Prep Time: 10 mins

Keywords: blender raw dairy-free gluten-free vegan nut-free sunflower seeds

Ingredients (Yields: 1 cup)

  • 2 cups raw, unsalted sunflower seeds
  • 1 T coconut oil, melted
  • 1 T maple syrup
  • 1/2 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/2 tsp sea salt

Instructions

1. Add sunflower seeds to a food processor and process for 2 mins.

2. Add in coconut oil and maple syrup and continue processing until butter is smooth. May take several minutes. Scrape sides as necessary.

3. Add in vanilla, cinnamon and sea salt and process until well-combined.

4. Keep at room temperature for several weeks or longer in refrigerator (but will harden in fridge).

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Featured On: Wellness Weekend
maple cinnamon sunbutter 3

Have you ever been to Canada? Does your country have a national identity?

 

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  • Reply
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    July 20, 2014 at 3:54 am

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  • Reply
    [email protected]
    January 18, 2014 at 1:33 pm

    I still haven’t made my own nut butter and I’m not really sure why that is since I adore the stuff. If I were going to start, I think it needs to be with this recipe because I’m also a maple (the real stuff) syrup addict. I love those little maple candies that just melt in your mouth too.

  • Reply
    Consuelo @ Honey & Figs
    January 14, 2014 at 11:58 am

    I’d love to go to Canada someday, it sounds like a wonderful country! Just like this spread. Maple & cinnamon? I’m in! This sounds so delicious : )

  • Reply
    Mary @ Fit and Fed
    January 11, 2014 at 9:07 pm

    Of course I’ve been to Canada, it’s not far from where I live! I have got to make sunflower butter, I’ve made plenty of almond butter and walnut butter and others but have never gotten around to sunflower butter! I have a Vitamix so it’s not hard to keep myself stocked in nut butters.

    • Reply
      Davida @ The Healthy Maven
      January 12, 2014 at 11:33 pm

      My house is always stocked with nut butters! It’s genuinely difficult to choose which one I want to eat! Walnut butter is SO good!

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