How To Make Creamy Sunflower Seed Butter Recipes

SUNFLOWER SEED BUTTER

Sunflower Seed Butter image

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

Ingredients

12 ounces sunflower seeds (roasted (2 1/4 cups))
1/4 cup brown sugar (or to taste, optional)
1 teaspoon salt (or to taste, optional)

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

HOW TO MAKE SUNFLOWER SEED BUTTER

How to Make Sunflower Seed Butter image

An easy, healthy and delicious sunflower seed butter recipe!

Provided by Kristen Wood

Categories Condiments

Time 10m

Number Of Ingredients 1

Ingredients

3 cups raw sunflower seeds (salted or unsalted (keep in mind any recipes you would like to use them in))

Steps:

In a food processor or high-speed blender add sunflower seeds.
Pulse intermittently until the seeds resemble a coarse flour.
Blend on high until smooth and creamy, stopping and scraping down the sides if necessary. If the oils have not been released and your seed butter is not looking shiny, liquidy and creamy, keep going! It will turn eventually. Times will vary slightly dependent upon how powerful a food processor or blender you use.
Store in lidded jars at room temperature for up to 2 days, or in the refrigerator for up to 10 days.

Nutrition Facts : ServingSize 2 tablespoons, Calories 175 kcal, Carbohydrate 5 g, Protein 6 g, Fat 16 g, SaturatedFat 2 g, Sodium 1923 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 14 g

HOMEMADE SUNFLOWER BUTTER

Homemade Sunflower Butter image

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

Ingredients

2 cups sunflower seeds
1 teaspoon salt

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