Sunflower seed butter. God’s gift to those who cannot have nuts.
This delicious homemade sunflower seed butter is made using only one ingredient!
Sunflower butter is one of the cheaper alternatives compared to other nut butters like peanut butter or almond butter, and when you make it at home, it contains no additives like sugar or oil.
When making sunflower butter (or any type of nut or seed butter, really), make sure to roast the seeds beforehand, as this helps release their oils much faster than if they were raw. This means you won’t need to add any additional oil to the mix.
Now, fair warning. This process can be a little time-consuming, especially when making it for the first time. I strongly recommend that you use a high-powered blender or food processor, as this will make the process a whole lot easier and faster, too.
First, the butter will become a flour, and from there, it will ever so slowly clump together, until finally, after many minutes of waiting and blending, it will become butter.
This homemade version tastes delicious without any added sugar, but I do add salt to help counteract any bitter flavour it might have. Some people find it still tastes too bitter, so adding a teaspoon of coconut sugar while blending can help balance out the flavour.
Sunflower seeds are high in nutrients like B complex vitamins; important for a healthy nervous system, as well as phosphorus, magnesium, iron, calcium, potassium, protein and vitamin E.
Before we get started in learning how to make this creamy sunflower seed butter – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make this sunflower butter, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!
Homemade Sunflower Seed Butter
Sunflower butter makes a great substitute for any nut butters, but if it’s combined with baking soda in a baked good, it may result in the product turning slightly green due to a chemical reaction that occurs. It’s safe to eat, but can come as a surprise if you weren’t expecting it!
- 3 cups raw sunflower seeds
- 1 tsp sea salt
- 1-2 tsp coconut sugar
- 1-2 tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp flaxseeds
- 1 tbsp hemp seeds
- 1 tbsp pepitas, roasted
- Preheat oven to 180°C (350°F), and spread the sunflower seeds into a thin layer on a baking sheet.
- Roast for 10-15 minutes, turning the seeds occasionally, until lightly golden brown and fragrant. Keep an eye on the seeds seeds to make sure they don’t burn.
- Once roasted, let them cool for about a minute, then pour into a food processor or high-speed blender, and blend until a butter forms, scraping down sides as needed.
- Add any additional ingredients and pulse to combine (avoid using liquid sweeteners, such as maple syrup or honey, as they can interfere with the butter and change its consistency).
- Pour butter into an airtight glass jar and store at room temperature for 1-2 weeks, or in the fridge for up to 1 month.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.
Have you made nut or seed butters before? What were they like? Share your favourite recipe below.
Lots of love,