The Inspiration of Urbnspice Series

Straight up front, this recipe for Sunflower Butter Crumble is a fortuitous recipe. As a matter of fact, my Pinterest by-line is  ‘Inspiration in my kitchen is often an experimental coincidence!’  This was definitely one of those times when an experiment turned into something else coincidentally.

Sometimes, those are the very best recipes, don’t you think? Think about Eaton Mess, for instance – pure happenstance. Popsicles were invented by accident. So were potato chips….the list goes on.  The point is, all of these so-called mishaps are actually famous food products today. I think that I should rename these ‘The Serendipitous Sunflower Butter Crumbles.’  I am not sure if my Sunflower Butter Crumble will become famous, but I am sure you will enjoy trying them.  They are delicious.  They have a crunchy, buttery texture (although they are nut free and dairy free).  As a matter of fact, Sunflower Butter Crumble is gluten free, grain free, nut free, dairy free, egg free and refined sugar-free.

Here are just a few ways that I have used the Sunflower Butter Crumble so far:

• As a garnish on top of pudding, such as Coconut Orange Pudding
• As a cookie garnish on No Nut Butter Cookies or Sunflower Butter Cookies
• As a topping on fruit crisps or for the Ultimate Sunflower Butter Breakfast Bars

Sunflower Butter Crumble

YIELD:  approximately 375 ml crumble

Start by toasting 1 1/2 cups of sunflower seeds on a parchment-lined baking sheet for about 10 minutes.  Cool the seeds slightly.

How to Make Sunflower Butter Crumble

Using a food processor with a steel blade, put the cooled sunflower seeds in the bowl.  Grind the cooled sunflower seeds with the sugar in a food processor for a minute to pulverize the sunflower seeds into a fine paste.  The time it takes to achieve this paste will depend on your food processor.

Add Maple Syrup Use about 2 Tablespoons to start.  You can always adjust to your taste at the end. Add 2 Tablespoons of coconut oil and 1 teaspoons of vanilla extract, or vanilla bean paste. Season with a pinch of sea salt.

Process in the food processor for a minute longer. It will go through a few changes now. It will start to take on a moist granular appearance and rattle around like pebbles.

Bonus CHEF TIP:  I dried some of the granular crumbs in my food dehydrator and sprinkled the crumbles on coconut pudding and yogurt.  Even better!

So, all in all, Sunflower Butter Crumbles was a happy recipe misadventure.  Now, I have to figure out how to keep up with making another supply of these popular serendipitous Sunflower Butter Crumbles.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Perseverance
• Vanilla Extract
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If you try my recipe for Sunflower Butter Crumbles – Dairy Free, Gluten Free, Egg free, Nut free and Refined Sugar-Free, please leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

 

Denise Paré-Watson

The Urbnspice Chef

Contact me at urbnspice@gmail.com

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