Sunflower Seed Butter is a great substitute for peanut butter, especially in my home. Unfortunately, peanut butter stopped sitting well with me many years ago. There was nothing like my butter, peanut butter and homemade jelly “sammiches”. No, that is not a mistake on the butter. I butter the bread and put the sunflower 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
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.
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.
Have a Happy Holiday Season! Hugs and loves!