Roasted Sunflower Seed Butter Recipes

SUNFLOWER SEED BUTTER

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.

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!

ROASTED SALTED SUNFLOWER SEED

Steps:

• Place water and salt in a saucepan.
• Rinse sunflower seeds and remove any plant or flower head matter.
• Add sunflower seeds to water& salt in pan.
• Bring water to a boil, then turn down to simmer.
• Simmer 1 to 1 1/2 hours.
• When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
• Do not rinse.
• Preheat oven to 325 degrees.
• Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
• Stir frequently.
• Remove from oven when seeds are slightly browned& fragrant.
• NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).