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How to Make Creamy Sunflower Seed Butter
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Upgrade your recipes with creamy, nutty sunflower seed butter - a versatile and allergy-friendly alternative to peanut butter.
Ingredients:
  • 2 cups (280g) hulled sunflower seeds
  • 4 teaspoons (18g) brown sugar
  • Pinch kosher salt
  • Pinch ground cinnamon
  • 1 tablespoon coconut oil, softened at room temperature but not melted or liquidy
  • 1/2 teaspoon pure vanilla extract
Instructions:
  • Preheat the oven to 350°F. Spread sunflower seeds on a large baking sheet. Toast for 10-12 minutes until golden and fragrant, stirring every 5 minutes to avoid burning.
  • Turn toasted seeds into a fine powder by blending in a food processor for about 30 seconds.
  • Blend until clumps form: Keep blending until you see clumps start to form, about 30 seconds to 1 minute more.
  • Process until mixture comes together in a ball, about 2 to 3 more minutes. If the machine heats up, pause for a minute before continuing.
  • Process the mixture for an extra 2 minutes or until it becomes a smooth butter-like paste in the food processor.
  • Blend in the salt, cinnamon, coconut oil, and vanilla extract until the seed butter is extra smooth and spoonable, for about 1-2 minutes.
  • Keep your butter fresh for up to 2 weeks on the counter, 6 weeks in the refrigerator, or 3 months in the freezer, all in an airtight container.

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