HOMEMADE SUNFLOWER SEED BUTTER
It's so easy to make homemade sunflower seed butter - a great alternative to peanut butter for school lunches! I only add a pinch of sea salt to mine, but feel free to add coconut sugar if you prefer a touch of sweetness, similar to store bought brands.
Provided by Michelle Miller
Categories Condiment
Time 24m
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees. Add raw sunflower seeds to a baking sheet, and bake for 14 minutes, until seeds are lightly browned and fragrant.
- Allow seeds to cool for about 10 minutes. Add to a high speed blender or food processor when seeds are still warm, but no longer hot. Making the seed butter while the seeds are still warm will speed up the process.
- Process until the seeds turn into a paste, and then continue to process until it has the texture you prefer. I like to process a long time until the butter is very drippy.
- This takes about 3 minutes in my Vitamix, and I stop 2 or 3 times to push the mixture down and clear from the sides of the container. If making in my food process, it takes about 12-14 minutes, and I stop to press down the mixture from the sides 6-8 times.
- If your seeds aren't turning to a butter on their own, feel free to use 1-2 tablespoons of coconut oil or grapeseed oil. Coconut oil will make your butter solidify if refrigerated, but adds a wonderful sweet taste.
- I add 1/2 teaspoon of sea salt to my sunflower butter once it's drippy, and then process another 30 seconds. You can also add coconut sugar at this point.
Nutrition Facts : Calories 195 kcal, Carbohydrate 6 g, Protein 6 g, Fat 17 g, SaturatedFat 1 g, Sodium 99 mg, Fiber 2 g, ServingSize 1 serving
SUNFLOWER SEED BUTTER
This homemade Sunflower Seed Butter is a healthy, nut-free alternative to peanut butter. If you have a high-powered food processor, it's easy to make with raw or roasted seeds. Seed butter tastes amazing on toast, with granola, or by the spoonful.
Provided by Meggan Hill
Categories Pantry
Time 20m
Number Of Ingredients 3
Steps:
- Place sunflower seeds into the jar or bowl of a high-powered blender or food processor, respectively. Pulse the sunflower seeds until they are finely chopped.
- Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The sunflower seed will be dry and gritty.
- Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down sides. The sunflower seed butter will start to form a clumpy paste. If using raw sunflower seeds, you may need to add 1-2 tablespoons unflavored oil to facilitate the blending.
- Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down sides. The sunflower seed butter will be thick and grainy at this point. Add more oil, if needed.
- Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The sunflower seed butter should be creamy and smooth at this point. It may be hot to the touch, so allow it to cool before transferring to a jar. If using sugar or salt, add it now and process or blend again to combine (I like 1/4 cup brown sugar and 1 teaspoon salt).
- The sunflower seed butter will keep in a covered container in the refrigerator for several months, but can also be kept at room temperature for a couple of weeks.
Nutrition Facts : Calories 183 kcal, ServingSize 2 tbsp, Carbohydrate 10 g, Protein 6 g, Fat 15 g, SaturatedFat 1 g, Sodium 198 mg, Fiber 2 g, Sugar 5 g
HOMEMADE SUNFLOWER SEED BUTTER (OIL-FREE)
A delicious one ingredient sunflower seed butter recipe (sunbutter). Plus the health benefits of sunflower seeds, flavored sunflower seed butter options, and sunflower seed butter uses & recipes!
Provided by Samira
Categories DIYs
Time 23m
Number Of Ingredients 1
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.
Nutrition Facts : ServingSize 1 Tbsp, Calories 98 kcal, Carbohydrate 3 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g
HOW TO MAKE CREAMY SUNFLOWER SEED BUTTER
Want a creamy, nutty butter that's also allergy-friendly? Sunflower seed butter is the answer. Use it in place of peanut butter in most recipes!
Provided by Megan Gordon
Categories Condiment How To Kid-friendly
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Sweeten and add flavorings: Now that the seed butter is smooth, add the salt, cinnamon, coconut oil and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.
HOMEMADE SUNFLOWER BUTTER
It just takes one ingredient to make this sunflower seed butter! I use a Vitamix® and cannot guarantee similar results with a different brand. If you don't plan on using right away, store in the refrigerator.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 3.6 g, Fat 9.3 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 147 mg, Sugar 0.5 g
SUNFLOWER BUTTER
Can't eat peanuts? Try this sunflower butter instead for a nut-free spread. A blender will give the best results and it will keep for up to a month.
Provided by Sara Buenfeld
Categories Condiment
Time 38m
Yield Makes 550g (about 40 tbsp)
Number Of Ingredients 3
Steps:
- Toast the seeds in a large, dry frying pan over a low heat, stirring so they don't burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they're still warm, until finely chopped and powdery.
- If your blender is high-speed, you can make the butter from the seeds alone - continue to blitz until the oils are released and the seeds turn into a smooth butter (this may take 20-30 mins), stopping to scrape down the sides and let the motor rest occasionally. If you don't have a high-speed blender, slowly add the coconut oil with the motor running, and continue to blitz until the mix comes together into a ball, then transforms into butter.
- Add the syrup and/or salt to taste, or leave plain. Spoon into sterilised jars (see tip, below) and chill until needed. Will keep chilled for up to a month.
Nutrition Facts : Calories 75 calories, Fat 6 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein
HOW TO MAKE YOUR OWN SUNFLOWER SEED BUTTER
Use your favorite sweetener: honey, unrefined cane sugar, agave, barley malt, etc. (A light drizzle-about 1/2 teaspoon of real maple syrup tasted good in this!) It is very important to be certain the sunflower seeds you use for this recipe are fresh. If not, the butter will taste "off"-rancid. To store, use a covered container and refrigerate. From deliciouswisdom.com.
Provided by COOKGIRl
Categories High Protein
Time 20m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Roast sunflower seeds until golden brown then set aside to cool. I found the best method to toast them is in a dry cast iron skillet over low-medium heat for approximately 10-15 minutes. Set aside to cool a little.
- Place your sunflower seeds into a food processor and blend for about 1-2 minutes or until the seeds look fine like brown sugar, scraping down the sides as necessary.
- With food processor running, drizzle in oil�a tablespoon at a time�until mixture is to desired consistency and texture is the same as that of peanut butter.
- If using unsalted seeds, stir in a little sea salt, to taste.
- Stir in sweetener of choice, to taste.
HOMEMADE SUNFLOWER SEED BUTTER
From about.com's recipes for kids with nut allergies, this can be easily halved or multiplied. Sunflower oil would work great but the recipe was posted with canola oil. (SERVING SIZE = 1 TABLESPOON)
Provided by the80srule
Categories Vegan
Time 15m
Yield 16 tablespoons, 16 serving(s)
Number Of Ingredients 3
Steps:
- If you use raw sunflower seeds like I do, it's best to roast them first. I like roasting them in the oven on a dry cookie sheet at 400F for about 8-10 minutes, I tend to burn them on the stovetop. Let them cool for a few minutes.
- Put the roasted seeds with the oil and salt into a food processor or blender, and pulse at high speed until smooth. You may have to scrape the sides down occasionally.
- Add a little more oil if the mix is still not binding.
- If you want to add sweetener, a thick sweetener like honey, maple syrup, or brown rice syrup would work best, and add 1 teaspoon at a time. Using something granulated like sugar or Sun Crystals might require more oil.
- Store in the refridgerator, and if the oil separates, mix before using. Yields about 1 cup.
Nutrition Facts : Calories 58.8, Fat 5.4, SaturatedFat 0.5, Sodium 37.1, Carbohydrate 1.8, Fiber 0.8, Sugar 0.2, Protein 1.8
HOMEMADE HONEY-SUNFLOWER BUTTER
Can you believe this creamy sunflower butter is made with just ONE ingredient? It's a fabulous substitute for peanut butter, and the best part is, it's done in less than 10 minutes. Please note I used a Vitamix® and cannot guarantee the same results with a different brand.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 1
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. Store in an airtight container.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 5.8 g, Fat 14.8 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 1.3 g, Sodium 2.6 mg, Sugar 0.8 g
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