This is the easiest homemade sunflower butter recipe ever, and it’ll save you a ton of money if you’ve been buying your seed butters in jars. For some reason, sunflower butter is quite pricey, while sunflower seeds themselves are economical. Recipe from Sweet, Savory and Free: Insanely Delicious Plant-Based Recipe Without Any of the Top 8 Food Allergens by Debbie Adler © 2017, BenBella Books. Reprinted by permission. Use some of this sunflower butter in Chocolate Pudding Pie with Seed Crust, also by Debbie Adler.
Makes about 1 1/4 cups
- 2 cups raw, unsalted sunflower seeds
1 Add the sunflower seeds to a large skillet over low heat, stirring occasionally, until the sunflower seeds turn a light golden brown, about 8 minutes.
2 After they cool, place the sunflower seeds in a food processor. Blend the seeds until they start to come together. Scrape down the flyaway seeds and keep processing until a smooth paste starts to form.
3 This may take up to 25 minutes. The heat from the food processor brings out the natural oils from the sunflower seeds, so there is no need to add any oil. I suggest giving your food processor a break about halfway through so it doesn’t burn out.
4 Transfer the sunflower seed butter to a glass jar and store in the refrigerator. It will keep for about 2 months
Per 2-tablespoon serving:
Calories 60; Total Fat 4.2g; Protein 2.6g; Cholesterol 0.0g; Sodium 0.4mg; Fiber 1.9g; Sugars 0.3g; Carbs: 3.1g
Debbie Adler blogs at Plant Power Rising.
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