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
Calories: 195kcal
Ingredients
- 3 cups sunflower seeds
- 1/2 teaspoon sea salt
- 1-3 tablespoons coconut sugar (optional)
- 1 tablespoon coconut or grapeseed oil (optional)
Instructions
- 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.
Nutrition
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