Description
This homemade sunflower seed butter recipe offers a creamy, nut-free spread that’s perfect for those with allergies or anyone looking for a delicious, vegan alternative to traditional nut butters. Toasted sunflower seeds are blended to smooth perfection with a touch of salt, optional oil, and sweetener to enhance flavor and texture, making it a versatile condiment for sandwiches, baking, or snacking.
Ingredients
Scale
Sunflower Seed Butter Ingredients
- 2 cups raw sunflower seeds
- 1/2 teaspoon salt
- 1-2 tablespoons neutral oil (such as sunflower or grapeseed oil)
- 1-2 teaspoons honey or maple syrup (optional for sweetness)
Instructions
- Preheat and Toast: Preheat your oven to 350°F (175°C). Spread the raw sunflower seeds evenly on a baking sheet. Toast them in the oven for 10 to 12 minutes, stirring once halfway through, until the seeds are lightly golden and fragrant. Allow the seeds to cool slightly before proceeding.
- Blend the Seeds: Transfer the cooled sunflower seeds to a food processor. Blend for 5 to 10 minutes, stopping occasionally to scrape down the sides to ensure even blending. The mixture will transition from crumbly to pasty and ultimately smooth and creamy.
- Add Seasonings and Oil: Add 1/2 teaspoon of salt to the mixture. If desired, add 1 to 2 tablespoons of neutral oil and 1 to 2 teaspoons of honey or maple syrup to achieve your preferred consistency and level of sweetness. Blend again until fully combined and smooth.
- Store the Butter: Transfer the prepared sunflower seed butter to an airtight container. Store it in the refrigerator where it will keep fresh for up to 3 weeks.
Notes
- If your food processor struggles to blend the seeds smoothly, gradually add oil to assist the process.
- Don’t skip the toasting step to develop a rich, roasted flavor in your sunflower seed butter.
- You can keep the butter unsweetened or add a touch of honey or maple syrup for a kid-friendly sweeter spread.
