You may be thinking to yourself, “Really Tess?! Make my own sunflower seed butter?! As if I would go to the hassle to do THAT!!”
Well let me convince you.
- This requires no special skills.
- It is done in under 10 minutes.
- It is more frugal than store bought.
- And MOST importantly, the taste? You simply cannot compare it to anything you’d purchase!! My kids were lukewarm about sunflower seed butter until I started making my own. Now, we polish off one batch about once a week.
I have been making my own sunflower seed butter for sometime now.
Peanut butter used to be a staple in our house. Then my toddler started getting random hives in weird places around his body. After about a week of this, I finally figured it out: his older sisters had taken to peanut butter toast for the week, and their touches from unwashed hands were causing the hives!
Now, with all peanut butter out of the house (a blood tests confirmed a high IgE to peanuts), we had to find a replacement. Peanut butter was such an easy form of healthy protein for my picky kids! Luckily, sunflower seed butter is equally as delicious, and my kids don’t notice the difference anymore. AND now they ask for it all the time!
Storing: Ours have never lasted too long, but we had one jar out for three weeks, in the pantry with no issues. The oils in nuts and seeds do go rancid, so store in the fridge if you don’t mind it a bit firmer and don’t plan on consuming it within a few weeks.
Variations: A touch of vanilla and/or cinnamon makes for a special treat! My kids love to mix in raisins and dip apples in it!
What about you guys, what creative flavor combinations can you think of? Have you ever tried making your own, what was it like?
UPDATE: DON’T ADD ANY WATER OR ANY WATER CONTAINING LIQUID TO YOUR NUT BUTTER….IT WILL CAUSE THE CREAMY NUT OR SEED BUTTER TO SEIZE AND CLUMP!! THE OILS IN THE BUTTER LITERALLY CLUMP TOGETHER AND REPEL THE WATER!
Would like to try your sunflower seed butter in some recipes?
- 4 cups roasted, unsalted sunflower seeds (you can roast your own by spreading raw seeds on a cookie sheet and baking in a 325 degree oven for about 15 minutes, until the seeds are turning golden and quite fragrant. Don't shortcut this step. You want them nice a toasty for the lovely flavor!)
- 2-4 tablespoons light tasting oil (I prefer coconut oil or light olive oil). Play this by ear..some batches I add no oil, others I need to add 4 tablespoons, each batch of nuts or seeds and their oil content can be different!
- ¼ teaspoon stevia (optional)
- ½ teaspoon sea salt(to taste, or omit entirely...depends on your tastebuds)
- In the bowl of a14 cup food processor, place the toasted sunflower seeds and process. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the seeds to move to convert to butter!)
- As mixture goes from a flour like consistency to clumping together (the oil is starting to be released from the heat of the machine and friction), add in 2 tablespoons of light tasting oil. Be patient, this can take a several minutes.
- Continue processing, and as the mixture continues to warm and the oils release, it should turn creamy and smooth and whir happily, easily inside the bowl. If not, it is OK to add a bit more oil until the mixture is runny and whirring smoothly.
- Continue to process for another 2-3 minutes.
- Add in the stevia (or any low/no water sweetener), and salt to taste, and process to mix. Your sunflower butter should be ready at this point...but....
- For an extra creamy punch, if you own a high powered blender, pour the mixture while still warm and liquidy into the blender cup and process one to two full cycles. (I have tried making it in my blender alone before and EVERY TIME it seemed like my blender was working WAY too hard to accomplish this, so I found the food processor/blender combo to be my best bet). If you do not have an high powered blender, it is also OK to process several more minutes in your processor for additional creaminess.
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