Luxurious Sunflower Seed Butter Recipes

HOW TO MAKE CREAMY SUNFLOWER SEED BUTTER

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.

LUXURIOUS SUNFLOWER SEED BUTTER

Steps:

• Preheat oven to 325F. Line a large baking sheet with parchment paper and spread on the seeds in an even layer. Roast for 9-12 minutes, until some of the seeds are lightly golden. Cool the seeds for a few minutes before using.
• Meanwhile, add the sugar into a high speed blender and grind until a powder forms. Leave the lid on and set aside so the "dust" can settle.
• Spoon the toasted seeds into a heavy-duty food processor. (I like to spoon the seeds into my measuring cup and transfer them that way. When I have about 1/2 cup of seeds left on the pan I will use the parchment paper to "funnel" the remaining seeds into the processor.)
• Process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage. (If you have a chute, you can leave it open to allow steam to escape.)
• Add the coconut oil and process for another couple minutes. The butter will clump together into a large ball and it'll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.
• Now, add in the ground sugar, salt, and cinnamon. Process for another few minutes until smooth. Now, slowly stream in the vanilla while processing. Add in the vanilla bean seeds, if using. You can add a touch more oil if you need to thin out the butter (but do not add water or liquid sweetener because it will seize). I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth. I process for a total of about 8 minutes, but timing will vary based on your food processor and preference. Some machines may need to run for upwards of 15 minutes to get the seed butter smooth enough.
• Transfer the sunflower seed butter into an air-tight container. Chill in the fridge. Here it'll keep for about 2 months and it will remain "spreadable" even when chilled.

SUPER SEEDY SUNFLOWER BUTTER

Steps:

• If your sunflower seeds are roasted (select unsalted if possible), skip this step. Otherwise, preheat oven to 350 degrees F (176 C) and spread sunflower seeds on a baking sheet.
• Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.
• Add roasted sunflower seeds to a food processor (or high speed blender) and blend until a butter forms, scraping down sides as needed. It should take about 5-7 minutes. Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).
• Add salt, chia seeds, flax seed, hemp seed, and pumpkin seeds and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt, or a bit of sweetener of choice if desired (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
• This spread is perfect for toast, baked goods, waffles, pancakes and more! Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!

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.

SUNFLOWER BUTTER

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.