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

If you purchased Fat Stone Farm's organic sunflower seeds, this batch will make approximately 1 x 16 oz jar of sunflower seed butter at about 1/3 of the cost of buying the organic sunflower butter.

Plus, you can enjoy these benefits:

• Nut-free
• Control sodium and sugar levels
  
• 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. Don't stop when they're still grainy. 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.