Sunflower Seed Butter Recipe
Sunflower Seed Butter

Sunflower Seed Butter Recipe

  • Post Category:Recipe

There was nothing like my butter, peanut butter and homemade jelly “sammiches”. Unfortunately, peanut butter stopped sitting well with me many years ago. No, that is not a mistake on the butter. I butter the bread and put the (now) seed butter on one slice and the jelly or jam on the other. I usually add some tortilla chips before closing the sandwich. I also dip my french fires in my chocolate shake, too. I am a bit abby-normal.

Sadly, sunflower seed butter usually has sugar, soy and/or canola oils in it. If you are lucky enough to find one without all of that, it is expensive or hard to find. I had a food processor, so why not make my own? The price is much cheaper and there is no ingredients I do not want in my seed butter. I used to add some coconut oil. It was lovely, until you put it in the refrigerator. It makes a much stiffer butter that was not so easy to spread. Below is my perfected-for-us recipe. As usual, it is made all with gmo-free and/or organic ingredients.

Sunflower Seed Butter

Sunflower Seed Butter

4 cups hulled sunflower seeds, roasted*
1/2+ cup sunflower seed oil
1/4 to 1/2 tsp salt (to taste)
1 tbsp raw honey, optional

*Put parchment paper on a cooking sheet with sides. Preheat oven to 300°F. Roast your sunflower seeds for 10 minutes. Let the seeds cool enough to put into your food processor without burning your fingers or melting the processor bowl.

You can use a good, strong blender if it can handle making butters. I found my processor gives much better results. It is your choice, of course , on what you prefer to use. Put on the top and process for 30 seconds to 1 minute at a time on high speed, until the seeds are meal-like. Process longer if you want the butter to be very, very smooth. This batch is semi-smooth.

Then turn down the processor to a low setting, I have #1 (low) and #2 (high). Through the hole-thingie chute for adding ingredients, add the salt and blend thoroughly. Next, slowly add 1/2 of the sunflower seed oil. Let process for a minute. Stop the processor, take off the lid and add the honey. I no longer try to put my honey through the chute. I will leave it at that. Replace the cover and process for about 30 seconds. Add through the chute-thingie the remaining sunflower seed oil.

Our perfect consistency of seed butter

If it is still too thick and/or whapping the sides of the processor or does not have a slight shine like seen in the photo, add 1 tablespoon at a time of the sunflower seed oil, processing for 30 seconds after each addition. I usually end up adding at least 2 more tablespoons of the oil. Take a knife and swipe the top. If it is very soft, almost too soft, it is ready. It firms up a little after refrigeration.

Once the butter is to the consistency you prefer, spoon into jars, put on lids and refrigerate. I have no idea how long it lasts until it would go “off”. It never lasts long enough to do so.

Enjoy!

Have a Happy Holiday Season! Hugs and loves!

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