Sunflower Seed Butter

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Sunflower Seed Butter
Peanut allergy? Looking for something different? Sunflower seed butter takes just minutes to make and offers more unsaturated fat, magnesium, zinc, iron and vitamin E than peanut butter.
seed butter, peanut butter alternative
Course Snack
Cuisine Technique
Servings
cups
Ingredients
  • 4 cups sunflower seeds raw & shelled
  • 2 tbsp olive or coconut oil
  • 1/2 tsp kosher salt
  • 2 tbsp sweetener your favorite
Course Snack
Cuisine Technique
Servings
cups
Ingredients
  • 4 cups sunflower seeds raw & shelled
  • 2 tbsp olive or coconut oil
  • 1/2 tsp kosher salt
  • 2 tbsp sweetener your favorite
seed butter, peanut butter alternative
Instructions
  1. Preheat the oven to 300°F. Spread the seeds out on a baking sheet. Bake in the preheated oven for 15 minutes or until fragrant and seeds look lightly golden. Cool slightly. Transfer the seeds to a food processor (preferably one with at least an 11 cup capacity). Process on high speed for about 3-4 minutes or until the seeds have turned from a ground meal into a thick mass. Stop to scrape down the sides with a spatula, if needed. Add the oil, salt and sugar, if using. Continue to process another couple of minutes until the mixture has a spreadable butter consistency. Add more oil, if necessary. Store in an airtight jar in the fridge up to a couple of months.
  2. Transfer the seeds to a food processor (preferably one with at least an 11 cup capacity). Process on high speed for about 3-4 minutes or until the seeds have turned from a ground meal into a thick mass. Stop to scrape down the sides with a spatula, if needed.
  3. Add the oil, salt and sugar, if using. Continue to process another couple of minutes until the mixture has a spreadable butter consistency. Add more oil, if necessary. Store in an airtight jar in the fridge up to a couple of months.
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