Sunflower Seed Butter
This homemade Sunflower Seed Butter is creamy, toasty, and just the right amount of sweet. It’s allergy-friendly, simple to make, and totally customizable. Whether you’re spreading it on toast or adding it to your baking, this is one pantry staple you’ll want to keep on hand.
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Servings: 2.5 cups
Equipment
- oven
- baking sheet
- rubber spatula, mason jar
Ingredients
- 3 cups Yupik raw sunflower seeds
- ¼ cup coconut or brown sugar*
- ½ tsp salt
- 2-4 tbsp olive oil*
Instructions
- Preheat oven to 350 degrees.
- Spread seeds evenly onto a baking tray.
- Bake for 15 minutes being careful not to burn the seeds.
- While hot, carefully transfer the seeds into the bowl of a food processor.
- Turn the machine on and let in run for about 5 minutes.
- At this time the seeds will look quite powdery, resembling course sand.
- Scrape down the sides and keep going.
- Add in salt and sugar and keep processing.
- With the machine running add 1 tbsp of oil. Once the oil is completely incorporated, remove lid and scrape down the sides. For my sunbutter I ended up adding 4 tbsp of olive oil until I reached a runny-ish consistency.
- Taste your seed butter and add a pinch more salt if desired.
- Scrape into a mason jar.
- Keep in your pantry for up to 2 weeks.
Notes
*Depending on how dry your sunflower seeds are, you may not need the whole 4 tbsp of oil.
*Don't use maple syrup or honey as your sweetener. I tried that during the developing process, and it was a hot mess, and I had to start over.
It takes time to make, so don't give up on it! Mine took approximately 10-12 minutes to make.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.