Homemade Sunflower Seed Butter
It's so easy to make homemade sunflower seed butter - a great alternative to peanut butter for school lunches! I only add a pinch of sea salt to mine, but feel free to add coconut sugar if you prefer a touch of sweetness, similar to store bought brands.
Servings: 12 servings
Preheat oven to 300 degrees. Add raw sunflower seeds to a baking sheet, and bake for 14 minutes, until seeds are lightly browned and fragrant.
Allow seeds to cool for about 10 minutes. Add to a high speed blender or food processor when seeds are still warm, but no longer hot. Making the seed butter while the seeds are still warm will speed up the process.
Process until the seeds turn into a paste, and then continue to process until it has the texture you prefer. I like to process a long time until the butter is very drippy.
This takes about 3 minutes in my Vitamix, and I stop 2 or 3 times to push the mixture down and clear from the sides of the container. If making in my food process, it takes about 12-14 minutes, and I stop to press down the mixture from the sides 6-8 times.
If your seeds aren't turning to a butter on their own, feel free to use 1-2 tablespoons of coconut oil or grapeseed oil. Coconut oil will make your butter solidify if refrigerated, but adds a wonderful sweet taste.
I add 1/2 teaspoon of sea salt to my sunflower butter once it's drippy, and then process another 30 seconds. You can also add coconut sugar at this point.
Calories: 195kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 216mg | Fiber: 2g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1.8mg