Sun-dried Tomato Butter

February 8, 2018

This has been on my mind for years! I discovered it at the restaurant we would go to often when I lived in Florida and last year I went through a phase where I wanted to start a company called OG Butter Balls. LOLZZZ. I just want to create loads of different flavours of butter and sell them in cute little ball shapes! This has been everything I imagined, it's great with the Paleo Whole Seed Bread and I use it to flavour vegetables, no one can complain about dull vegetables when you have this stuff lying around.



1 cup (250g/8oz) organic butter, room temp
2-3 tbsp finely sun-dried tomatoes, drained
1 tsp finely chopped garlic
Salt and black pepper, to taste



1. Soften the butter with the back of a spoon in a bowl

2. Finely chop the sun-dried tomatoes, combine along with the garlic and beat until thoroughly combined. Season to taste.

3. Roll the butter into a sausage shape and wrap in clingfilm

4. Once solid you can slice into neat little oval shapes to serve with vegetables, on GF pasta or mashed potatoes or just for a new flavour toast. It can be kept for up to 2 weeks and you can freeze it if you want to keep it for longer.





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