Description
Learn how to make your own creamy Sunflower Seed Butter at home with this simple recipe. Customize the sweetness and consistency to suit your taste preferences.
Ingredients
Scale
Sunflower Seed Butter:
- 2 cups raw sunflower seeds
- 1–2 tablespoons neutral oil (such as sunflower or vegetable oil)
- ½ teaspoon salt (optional)
- 1–2 teaspoons honey or maple syrup (optional, for sweetness)
Instructions
- Preheat and Roast: Preheat the oven to 350°F (175°C) and spread sunflower seeds on a baking sheet. Roast for 10–12 minutes, stirring halfway, until fragrant.
- Blend: Transfer roasted seeds to a food processor and blend for 8–10 minutes, scraping down the sides. Add oil gradually for desired consistency.
- Season: Add salt and sweetener in the final minute of blending. Process until smooth.
- Store: Transfer to a jar and refrigerate for up to 3 weeks.
Notes
- For a nut-free chocolate version, add cocoa powder and sweetener.
- Use toasted sunflower seeds for a quicker process.
- High-powered food processors work best for this recipe.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 1g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
