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Sunflower Seed Butter

Posted by Liz Farrell on
Sunflower Seed Butter

It's so much easier and cheaper than you think to make your own Sunflower Seed Butter. 

Benefits:

  • Nut-free
  • Control sodium and sugar levels
  • Cheaper than purchasing
  • Fresh taste for the whole family
  • Good source of protein, vitamin E, zinc, magnesium and manganese
  • Takes 20-30 minutes including cooling time

Equipment:

  • baking tray and oven
  • food processor
  • spice grinder (optional)
  • jars and lids for packing the finished butter

Ingredients:

  • 1 lb (3 cups) sunflower seeds, unsalted and raw
  • 2 oz (1/4 cup) finely powdered sweetener*, optional
  • 1/10 oz (1/2 to 1 teaspoon) sea salt, optional
  • 1/2 oz (1 Tablespoon) sunflower oil

Directions:

  • Preheat oven to 350F.
  • Spread sunflower seeds out on baking tray and roast for 10 minutes, turning the pan after 5 minutes to ensure even roasting.
  • Cool the seeds for 10 minutes.^
  • Process the seeds in a food processor until they're creamy. This can take up to 6 minutes. Be patient and they will get creamy. See photo below
  • Grind maple sugar in a spice grinder. This step is optional, but highly recommended because granular sugar/sweetener will make the sunflower butter gritty in texture.
  • Add sugar, salt, and oil to the processed seeds and process until mixed.
  • Fill in clean, dry containers, label and store.

Makes 1 3/4 cups of sunflower seed butter. Refrigerate to extend shelf life. Will last several months in the fridge.

 

 

 

 

 

 

Photo: sunflower seeds are finished processing and ready for sugar, salt and oil.

*Notes on sweeteners:

I tried unsweetened sunflower seed butter, but I preferred a butter with a bit of sweetness to it. Adding a wet sweetener like maple syrup or honey will bind the sunflower butter into clumps and ruin it. Using a dry sweetener is the way to go -- I used maple sugar but it added grittiness to the butter. By powdering it in my spice grinder (or purchasing powdered maple sugar), I eliminated the gritty texture and also reduced the amount of sweetener to achieve the same sweetness. I have not tested this recipe with cane sugar, stevia, sucanat, etc., but would always recommend using the powdered version of these, or powdering it yourself. 

^Notes on raw seeds:

Raw sunflower seeds will make a strange-tasting, gray colored butter. I do not recommend using raw seeds.

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