How to Make Your Own Sunflower Seed Butter
photo by Izy Hossack
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
3/4 cup
ingredients
- 1 cup raw sunflower seeds
- 1 -3 tablespoon sunflower oil (or more) or 1 -3 tablespoon safflower oil (or more)
- sugar, to taste (your choice of sweetener)
- sea salt, to taste
directions
- Roast sunflower seeds until golden brown then set aside to cool. I found the best method to toast them is in a dry cast iron skillet over low-medium heat for approximately 10-15 minutes. Set aside to cool a little.
- Place your sunflower seeds into a food processor and blend for about 1-2 minutes or until the seeds look fine like brown sugar, scraping down the sides as necessary.
- With food processor running, drizzle in oil�a tablespoon at a time�until mixture is to desired consistency and texture is the same as that of peanut butter.
- If using unsalted seeds, stir in a little sea salt, to taste.
- Stir in sweetener of choice, to taste.
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Reviews
-
This was delightful! I made half of the recipe. I don't have a regular food processor, just a mini one that has to stay closed while it's running, so I just added a tiny amount of oil, processed a bit, added more, etc until I got the consistency I wanted. I added just a small amount of honey for sweetener and no extra salt. Enjoyed on multigrain toast - thanks for sharing this treat!
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Wonderful! I have tried store bought sunflower seed butter and I have never cared for it, but tried this since I had some seeds I didn't know what to do with... And this is fantastic. I had slightly less than a cup of seeds, so I didn't measure the other ingredients. Just buzzed these in the processor, then started drizzling oil (I used grape seed, as it was what I have) until it was the right consistency. Sweetened with agave (just developed a taste for) and it turned out great. Thanks for sharing.
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Cookgirl, this butter is so delicious! I had it this morning on multigrain toast, and both parrots couldn't get enough! I used manuka honey, and the caramel flavour went very well with the roasted sunflower seeds. I did go with Laloula's idea and add a bit of cinnamon, which added a wonderful flavour element. Yum, yum, yum! Thank you for posting - this is a new favourite! Recipenapped for Veggie Swap 24.
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RECIPE SUBMITTED BY
COOKGIRl
United States