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–+ servings
Creamy sunflower seed butter in a bowl.
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5 from 1 vote

Sunflower Seed Butter

By: Min Kwon | MJ and Hungryman
This homemade sunflower seed butter is creamy, delicious, and a versatile alternative to peanut butter and other nut butters. It's so easy to make too!
Prep Time: 10 minutes
Blending Time: 15 minutes
Total Time: 25 minutes
Servings: 16
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Equipment

Ingredients 

  • 12 ounces roasted sunflower seeds

Optional (add to taste)

  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • a pinch of salt
  • 1 tablespoon maple syrup, honey, or date syrup

Instructions 

  • First roast the sunflower seeds - spread the raw seeds out into a single layer and bake in the oven at 350°F for 8-10 minutes. Stir occasionally to ensure even roasting. Remove from the oven and let the seeds cool for 5 minutes or so.
  • Add the roasted sunflower seeds into the food processor and blend at 2-3 minute intervals, stopping to scrape down the sides. The process will take anywhere from 8 to 20 minutes depending on the power of your machine. The longer you blend, the smoother the consistency will be.
  • The seeds will first look like a fine powder (similar to almond meal), then a crumbly-paste, a thick paste (don't be alarmed as it will ball up against the blade), and finally a smooth, drippy seed butter. Add a tablespoon of oil, if necessary.
  • Once it's almost done, add your optional add-ins and blend one last time until combined. The total time will vary depending on your machine.

Notes

  • Be patient! Getting the seeds into a smooth, buttery texture takes time. Blend at 2-3 minute intervals, scraping down the sides each time to help speed things along.
  • Transfer to an airtight container or jar and store in the refrigerator for 6-8 weeks. Give it a good stir before each use to recombine the ingredients.

Nutrition

Calories: 127kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Sodium: 156mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 19mg | Iron: 1mg
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