Diy Sunflower Seed Butter Oil Free Keto Option Recipes

HOMEMADE SUNFLOWER BUTTER

Steps:

• Preheat an oven to 350° F.
• In a large bowl, Toss raw sunflower seeds with cinnamon or spice of choice. Spread on baking sheet and toast for 20 minutes, stirring seeds halfway to evenly toast. When seeds are golden brown after toasting, remove pan from oven.
• Place toasted sunflower seeds in bowl of food processor. Blend on high for 1 to 2 minutes, or until a mealy texture is formed.
• Scrape down sides of the bowl and continue blending on medium to high speed for an additional 7 to 10 minutes, or until a thick paste is formed. See blog post for process shots.
• Add the optional extract and sweetener, then blend to combine. If the spread isn't as smooth as you'd like it, gradually add 2 to 3 teaspoons refined melted coconut oil or avocado oil.

SUNFLOWER SEED BUTTER

Steps:

• Preheat the oven to 350ºF and spread the sunflower seeds out into an even layer on a rimmed baking sheet. Roast the seeds for 8 to 10 minutes, or until they smell fragrant. When you stir the seeds, they should glisten from their natural oils being release. Let the seeds cool for at least 10-15 minutes, so they won't melt the plastic of your food processor or blender container.
• Add the warm (but not piping hot) seeds to the bowl of a food processor or blender and process for 2 minutes. Stop and scrape down the sides of the machine, as needed.
• Continue processing the seeds, until they start to stick together and form a thick paste. This is a good sign! The seeds will need to process for roughly 5 more minutes, until a gritty sunflower seed butter starts to come together.
• Keep processing the seeds for another minute or two, until the sunflower seed butter becomes more runny and drippy in consistency. When it looks relatively smooth, you can add any seasonings you like, such as salt and granulated sugar, if you want to counter-balance the bitter flavor of the seeds. Process briefly to evenly distribute the seasonings, about 60 seconds.
• Transfer the sunflower seed butter to a glass jar, and let it cool completely before securing the top with a lid. (This way the jar won't steam from the heat, which could cause it to spoil faster.) Sunflower seed butter can be stored in an airtight container in the fridge for up to 1 month.

HOMEMADE SUNFLOWER BUTTER (KETO, PALEO)

Steps:

• Preheat oven to 350 F. Spread the sunflower seeds on to a large sheet pan and toast until golden brown. Remove the sunflower seeds from the pan or they may burn and let cool until warm.
• Pour toasted seeds into a blender and add the salt. Grind the sunflower seeds in short bursts until they become a powdery meal and begin to fluff up.
• Add the oil and blend. Turn the blender off and push the sunflower seed meal from the outer edge of the blender towards the middle. Continue blending until it becomes more smooth.
• Add the sweetener and blend until smooth.
• Turn the blender off and taste to adjust sweetness and saltiness.
• Spoon into a clean container and refrigerate. Refrigerate up to 2 months.
• Makes 1 cup plus 2 tablespoons. Each tablespoon is 1.24g net carb.

DIY SUNFLOWER SEED BUTTER (OIL-FREE, KETO OPTION)

Steps:

• Preheat the oven to 350F (175C).
• Spread the sunflower seed kernels in an even layer on a large, rimmed baking sheet (try to avoid getting the seeds close to the edges of the pan).
• Bake for 10 minutes; open the oven and stir the kernels. Bake for another 8 minutes, or until the seeds are golden brown and fragrant (be careful during the final minutes; check often to avoid over-cooking).
• Immediately transfer the kernels to the bowl of a food processor or high-speed blender to stop the cooking. Cool completely.
• Process until the kernels resemble a coarse flour. Stop and scrape the container and continue processing until the mixture begins to clump. Stop and scrape again. Process until mixture begins to pull together into a very rough looking "butter." Stop and scrape again.
• Continue processing for 4 to 5 minutes, stopping and scraping occasionally, until the oils begin to release from the seeds and the mixture turns very smooth and creamy (it takes time, but it will happen!).
• Add the coconut sugar and salt; process until combined. Taste the butter and adjust the sweetener and salt, as desired.
• Scrape the seed butter into jars or other tightly covered containers. Store in the refrigerator.

HOMEMADE SUNFLOWER SEED BUTTER (OIL-FREE)

Steps:

• This step helps the seeds start releasing some of their natural oils and enhances the flavor. However, if you'd prefer to make raw sunbutter, then you can skip this step.Spread the raw sunflower seeds across a baking sheet. Then, roast the seeds in the oven at 330ºF/165ºC (fan assisted) for 8 minutes, or until the seeds are golden brown.
• Remove the sunflower seeds from the oven and leave them to one side until cool to touch.
• Pour the sunflower seeds into your food processor or blender and blend till smooth. During this process, the seeds will go through several stages. First, they'll be ground into a fine meal. Then they will start to thicken up and form a ball, then a thick paste, and finally a smooth, creamy sunflower butter.Do this in intervals of around 2-3 minutes, so the seeds (and your machine) don't overheat. The longer you blend, the runnier consistency the seed butter will be.If you don't have a processor/blender that auto scrapes down the sides, you should do that every time you pause the machine to make sure all the seeds are blended till super smooth.This process can take as little as 2 minutes, 15 minutes, or even 30+ depending on your machine (for me, it takes 12-15 minutes for the super smooth sunflower butter I end up with).If you're using raw sunflower seeds, you might find that they won't move past the powdery/ball stage. At that point, you may need to add a tablespoon of neutral oil to get the machine working. However, I recommend allowing it to run for 10 minutes (with breaks every 2-3 minutes), to give it a chance, first!
• Once the homemade sunflower seed butter is ready, transfer it to an airtight glass container.If you want to add extra ingredients - like salt, sweetener, flavorings, etc. (keep reading below for ideas), add them in right at the end (after achieving your desired consistency) - then pulse a few times to distribute it within the sunflower butter.
• Yes, but the process will take quite a bit longer. You'll first need to soak the seeds in filter water for 3 hours (or overnight). Then, drain the seeds and pat them dry (well!).
• You can then use a dehydrator at 104ºF/40ºC for 10-12 hours or until the seeds are completely dry (if you want to make raw sunflower butter). Alternatively, roast them in the oven at a low temperature (until dry) - then increase the heat to roast them if preferred.Why go to this effort? Soaking the seeds can help to "activate" them - which means the nutrients within will become more bioavailable for the body (meaning more easily absorbed), and the phytic acid reduces (which is an enzyme inhibitor).
• Store: you can store the sunflower butter in the refrigerator for at least 6 weeks. Make sure to use clean utensils every time you use some.Freeze: alternatively, transfer the sunbutter to a freezer-safe container and freeze for between 3-4 months.Note* When you put any nut or seed butter in the fridge, it will solidify, and the oils can separate. Don't panic - simply mix it well before using. You can also move your portion to a small bowl and allow it to rest at room temperature for 10 minutes before stirring and using.

HOMEMADE SUNFLOWER BUTTER

Steps:

• Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
• Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.