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Homemade Sunflower Seed Butter Recipe

This tasty sunflower seed butter, made from sunflower seeds, is a great nut-free peanut butter alternative for school packed lunches.

Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • Food processor
  • 150 g of hulled sunflower seeds
  • 1/3 teaspoon salt
  • 1/3 teaspoon honey or you could use sugar if you're vegan
  • 2 teaspoons oil I used olive oil as I like the taste it imparts, but you could use sunflower or vegetable oil

Instructions

  1. In an un-oiled frying pan, gently toast your sunflower seeds until a golden brown colour. Take care not to burn them otherwise you’ll get a very dry sunbutter.
  2. Add all of your toasted seeds to the food processor, and the salt, and pulse until you’ve got a mealy powder.
  3. Don’t stop there: once powdered you need to run your processor at high-speed continuously for about 10 minutes (you may have to keep stopping and scraping the sides down) until it becomes peanut-butter like. It may feel like you’re never going to get there but trust me on this. If you have a less powerful food processor it may take a bit longer than 10 minutes – just keep an eye on your processor so it doesn’t overheat. Whatever you do, don’t add the honey or olive oil until the seeds have creamed otherwise you’ll end up with a very dry and gritty sunbutter. You have been warned!
  4. Once it’s butter-like, add your honey, and pulse for a minute or two to combine. Next, while the machine is still running, drizzle in your oil until you’ve got a consistency you’re happy with. I like my sunbutter quite thick, so two teaspoons suited me fine.
  5. Spoon into a sterilised jar, seal, and store in the fridge for up to a month. Use as you would any nut butter! I especially enjoy mine spread on some sliced apple as a healthy snack.