How To Make Your Own Sunflower Seed Butter Recipes

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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

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

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

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

HOW TO MAKE CREAMY SUNFLOWER SEED BUTTER



How to Make Creamy Sunflower Seed Butter image

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

2 cups (280g) hulled sunflower seeds
4 teaspoons (18g) brown sugar
Pinch kosher salt
Pinch ground cinnamon
1 tablespoon coconut oil, softened at room temperature but not melted or liquidy
1/2 teaspoon pure vanilla extract

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.

HOW TO MAKE YOUR OWN SUNFLOWER SEED BUTTER



How to Make Your Own Sunflower Seed Butter image

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

1 cup raw sunflower seeds
1 -3 tablespoon sunflower oil (or more) or 1 -3 tablespoon safflower oil (or more)
sugar, to taste (your choice of sweetener)
sea salt, to taste

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.

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