Roasted Sunflower Seed Butter Recipes

HOMEMADE SUNFLOWER SEED BUTTER, EXTRA CREAMY

Steps:

• In the bowl of a 14 cup food processor, place the toasted sunflower seeds and process. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the seeds to move to convert to butter!)
• As mixture goes from a flour like consistency to clumping together (the oil is starting to be released from the heat of the machine and friction), add in 2 tablespoons of light tasting oil. Be patient, this can take a several minutes.
• Continue processing, and as the mixture continues to warm and the oils release, it should turn creamy and smooth and whir happily, easily inside the bowl. If not, it is OK to add a bit more oil until the mixture is runny and whirring smoothly.
• Continue to process for another 2-3 minutes.
• Add in the stevia (or any low/no water sweetener), and salt to taste, and process to mix. Your sunflower butter should be ready at this point...but....
• For an extra creamy punch, if you own a high powered blender, pour the mixture while still warm and liquidy into the blender cup and process one to two full cycles. (I have tried making it in my blender alone before and EVERY TIME it seemed like my blender was working WAY too hard to accomplish this, so I found the food processor/blender combo to be my best bet). If you do not have an high powered blender, it is also OK to process several more minutes in your processor for additional creaminess.

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.

HOW TO MAKE YOUR OWN SUNFLOWER SEED BUTTER

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 HONEY-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. Store in an airtight container.