I have tried my hand at making almond butter and cashew butter, and have been happy with my results! Yet, since becoming obsessed with store-bought sunflower seed butter, I finally got around to making my own!
This homemade version is low-cost and is made with only two ingredients! Most store-bought versions often include some form of added sweetener, but I’ve always thought that sunflower butter is delicious as is, especially when the seeds have been toasted in the oven!
I am pleased to say that my sunflower butter is delicious! I like to eat spoonfuls of it spread lavishly on a banana or celery sticks. And since peanuts and tree nut allergies are so prevalent these day, sunflower butter is a great allergy-friendly alternative! Enjoy!
Toasted Sunflower Seed Butter
16 oz hulled raw sunflower seeds
½ tsp sea salt or Himalayan salt
Preheat the oven to 350º fahrenheit and line a large rimmed baking sheet with parchment paper
Spread the sunflower seeds in a thin layer on the baking sheet and bake for 15 to 20 minutes
Toast until seeds are golden and have a delicious nutty aroma, stirring occasionally so they don’t burn
Once toasted, allow seeds to cool a little and then pour them into a food processor fitted with an “s” shaped blade
Process the seeds about 6 to 10 minutes, scraping down the sides several times as the seeds turn into a fine meal and then into a large sticky ball
Continue to process for another 5 minutes or so until it turns into a creamy, buttery consistency
Add the salt and process until it is evenly incorporated
Transfer the sunflower butter to air tight 16 oz jar and store in the fridge for up to a month