About the Recipe
This might be the strangest-looking loaf you’ll ever bake, and that’s exactly the point! Sunflower Seed Butter naturally turns green when compounds in sunflower seeds react with baking soda during and after baking. The colour keeps developing as the loaf cools, so refrigerate it overnight for the most spectacular green reveal. No spinach. No food colouring. Just sunflower seed science.
Ingredients
250 g SunnyB Natural Sunflower Seed Butter (1 cup)
4 large eggs
125 g plain flour (1 cup)
40 g honey (2 tbsp)
60 ml milk (¼ cup)
7.5 ml baking soda (1½ tsp)
5 ml baking powder (1 tsp)
5 ml fine sea salt (1 tsp)
Preparation
Preheat the oven to 170°C conventional / 150°C fan-forced. Grease and line a 23 × 13 cm (9 × 5-inch) loaf tin with baking paper.
In a large bowl, whisk the eggs until well combined. Add the SunnyB Natural Sunflower Seed Butter, honey and milk and whisk until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 35–45 minutes, or until the loaf has risen well and a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the remainder of the baking time.
Leave the loaf in the tin for 10 minutes, then transfer it to a wire rack and allow it to cool completely.
For the best green reveal, leave the loaf uncut until completely cool, then refrigerate overnight before slicing. The green colour develops and intensifies as the loaf cools.