Sunflower Butter Recipes

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.

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.

SUNFLOWER BUTTER

Steps:

• Preheat oven to 350 degrees F. Spread the sunflower seeds evenly across a sheet tray and roast until lightly golden brown and fragrant, stirring occasionally, for about 20-25 minutes. Be sure to check on them often to avoid burning.
• Allow the sunflower seeds to cool to room temperature. In a food processor, combine the roasted sunflower seeds with the honey and salt (use more or less salt and honey to taste, if desired).
• Begin processing the seeds. At first the nut butter will clump together in pieces.
• Add the oil 1 tsp at a time, smoothing out the butter and blending frequently, until you reach your desired consistency. Scrape down the sides of the processor as necessary. I like my sunflower butter on the soft, semi-goopy side, so I tend to use more oil. This also helps to keep the butter moist when it is refrigerated, and easier to stir. You can use less oil for a thicker, drier butter if you prefer. Continue processing until smooth.
• Store your sunflower butter in an airtight container in the refrigerator. I typically use a mason jar. Use it within a month for freshest taste. As with most natural nut and seed butters, some natural oils may separate from the butter over time. If this happens, just use a spoon to mix the oil back into the butter.

CHOCOLATE-CHIP SUNFLOWER-BUTTER MUFFINS

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, then spray the liners with cooking spray. Put the cranberries in a small bowl, and add hot water to cover (if the cranberries are very moist, you can skip this step).
• Whisk together the flour, oats, baking powder, salt and baking soda in a medium bowl; whisk in the chocolate chips. Whisk together the brown sugar and sunflower butter in a second medium bowl, then whisk in the milk, oil and egg. Stir the sunflower butter mixture into the flour mixture to combine well (the batter will be pretty loose). Strain the cranberries, pat them dry and stir them into the batter.
• Ladle 1/3 cup batter into each muffin cup liner. Bake, rotating the pan about halfway through, until a cake tester inserted in a few muffins comes out clean, 16 to 18 minutes.
• Let cool briefly in the tin on a rack, then transfer the muffins to the rack to cool completely. The muffins can be stored overnight in an airtight container, or individually wrapped in plastic and frozen in an airtight container for up to 4 days.

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.

HOW TO MAKE SUNBUTTER: THE BEST SUNFLOWER BUTTER RECIPE!

Steps:

• Toast seeds: Heat a pan on the stove, then toss sunflower seeds in the hot pan for a minute or two. Keep them moving so they don't burn.
• Place seeds in food processer with salt and sugar (or alternate sweetener)
• Process into a fine powder. Continue processing, for quite a long time (depends on your food processor) until the powder releases oils. Continue processing as mixture becomes crumbly. When it becomes moist and has a sheen, add sweetener if desired. Keep processing until mixture resembles peanut butter. If a smoother consistency is desired, add olive oil and process.
• Place in airtight container or serve immediately with yummy dippers like carrots, crackers, or apples.

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.

HOW TO MAKE SUNFLOWER SEED BUTTER

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.

HOMEMADE SUNFLOWER SEED BUTTER

Steps:

• Preheat oven to 300 degrees. Add raw sunflower seeds to a baking sheet, and bake for 14 minutes, until seeds are lightly browned and fragrant.
• Allow seeds to cool for about 10 minutes. Add to a high speed blender or food processor when seeds are still warm, but no longer hot. Making the seed butter while the seeds are still warm will speed up the process.
• Process until the seeds turn into a paste, and then continue to process until it has the texture you prefer. I like to process a long time until the butter is very drippy.
• This takes about 3 minutes in my Vitamix, and I stop 2 or 3 times to push the mixture down and clear from the sides of the container. If making in my food process, it takes about 12-14 minutes, and I stop to press down the mixture from the sides 6-8 times.
• If your seeds aren't turning to a butter on their own, feel free to use 1-2 tablespoons of coconut oil or grapeseed oil. Coconut oil will make your butter solidify if refrigerated, but adds a wonderful sweet taste.
• I add 1/2 teaspoon of sea salt to my sunflower butter once it's drippy, and then process another 30 seconds. You can also add coconut sugar at this point.

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!

SUNFLOWER PAD THAI (PALEO, WHOLE30)

Steps:

• Combine all sauce ingredients in a food processor and set aside. Toast the sunflower seeds over a hot non-stick pan for just a couple of minutes while tossing frequently (pay attention so they don't burn!) - Set aside.
• Clean two skinless chicken breasts, and bring a large pot of water to boil (enough to cover the chicken). Once boiling, add the chicken and set a timer for 8 minutes. Check with a thermometer to be sure (poultry should be 165f degrees when done). Set chicken aside on a cutting board and with two forks, shred the chicken.
• Assemble the Pad Thai salad! Prep all veggies accordingly and toss with the sauce in a large mixing bowl with tongs to coat everything. Add in the chicken and continue tossing.
• Serve with toasted sunflower seeds and more cilantro as garnish!

ROASTED SUNFLOWER SEED BUTTER

Steps:

• Preheat your oven to 150°C / 300°F. Place the sunflower seeds onto a large baking sheet and spread into an even layer, then roast for 10-15 minutes, or until lightly golden. Remove from the oven and cool for another 15 minutes.
• Place the roasted seeds into the bowl of a food processor fitted with the blade attachment. Blend for about 10 minutes, stopping if the processor heats up, and scraping down the sides of the bowl with a spatula if needed.
• Once it's almost finished, add the salt and dates, then blend another minute or so. The butter might come up the sides as it blends but I find that using a larger amount helps to prevent this from becoming too much of a problem. Blend until very smooth and shiny looking, then go a little longer just in case.
• Store the finished sunflower seed butter in a sealed jar in the refrigerator for two weeks or longer.

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.

KETO SUNFLOWER BUTTER & COCOA SMOOTHIE - SCKC

Steps:

• Combine all of the ingredients in a blender.
• Blend until smooth.
• Serve immediately.

HOMEMADE SUNFLOWER BUTTER (KETO, PALEO)

Steps:

• Preheat oven to 350 F. Spread the sunflower seeds on to a large sheet pan and toast until golden brown. Remove the sunflower seeds from the pan or they may burn and let cool until warm.
• Pour toasted seeds into a blender and add the salt. Grind the sunflower seeds in short bursts until they become a powdery meal and begin to fluff up.
• Add the oil and blend. Turn the blender off and push the sunflower seed meal from the outer edge of the blender towards the middle. Continue blending until it becomes more smooth.
• Add the sweetener and blend until smooth.
• Turn the blender off and taste to adjust sweetness and saltiness.
• Spoon into a clean container and refrigerate. Refrigerate up to 2 months.
• Makes 1 cup plus 2 tablespoons. Each tablespoon is 1.24g net carb.

HOMEMADE SUNFLOWER BUTTER

Steps:

• Preheat an oven to 350° F.
• In a large bowl, Toss raw sunflower seeds with cinnamon or spice of choice. Spread on baking sheet and toast for 20 minutes, stirring seeds halfway to evenly toast. When seeds are golden brown after toasting, remove pan from oven.
• Place toasted sunflower seeds in bowl of food processor. Blend on high for 1 to 2 minutes, or until a mealy texture is formed.
• Scrape down sides of the bowl and continue blending on medium to high speed for an additional 7 to 10 minutes, or until a thick paste is formed. See blog post for process shots.
• Add the optional extract and sweetener, then blend to combine. If the spread isn't as smooth as you'd like it, gradually add 2 to 3 teaspoons refined melted coconut oil or avocado oil.

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.

SUNFLOWER BUTTER

Steps:

• Place the sunflower seeds into a large pan or wok on the hob and dry-fry for a few minutes until they have toasted. Be careful not to burn the seeds though!
• Transfer the seeds into the blender. Add the melted coconut oil and blitz on a low setting until smooth. This will probably take about 5 minutes in total and you can do it in stages and stop for a little while if you are worried about the blender over-heating.
• When the sunflower seed butter has reached a good consistency add the honey, vanilla extract and sea salt and blitz one final time.

SUNFLOWER SEED BUTTER

Steps:

• Preheat the oven to 350ºF and spread the sunflower seeds out into an even layer on a rimmed baking sheet. Roast the seeds for 8 to 10 minutes, or until they smell fragrant. When you stir the seeds, they should glisten from their natural oils being release. Let the seeds cool for at least 10-15 minutes, so they won't melt the plastic of your food processor or blender container.
• Add the warm (but not piping hot) seeds to the bowl of a food processor or blender and process for 2 minutes. Stop and scrape down the sides of the machine, as needed.
• Continue processing the seeds, until they start to stick together and form a thick paste. This is a good sign! The seeds will need to process for roughly 5 more minutes, until a gritty sunflower seed butter starts to come together.
• Keep processing the seeds for another minute or two, until the sunflower seed butter becomes more runny and drippy in consistency. When it looks relatively smooth, you can add any seasonings you like, such as salt and granulated sugar, if you want to counter-balance the bitter flavor of the seeds. Process briefly to evenly distribute the seasonings, about 60 seconds.
• Transfer the sunflower seed butter to a glass jar, and let it cool completely before securing the top with a lid. (This way the jar won't steam from the heat, which could cause it to spoil faster.) Sunflower seed butter can be stored in an airtight container in the fridge for up to 1 month.

SUNFLOWER BUTTER POPCORN

Steps:

• Have a clean paper shopping bag or oversize mixing bowl ready.
• Heat a 4-quart heavy pan over medium heat and film the bottom with oil. When the oil is hot but not smoking, add the popcorn, shake to distribute, then put a lid on the pan, leaving a small crack for steam to escape. When the first kernel pops, put the lid on all the way. As the popcorn starts popping, shake vigorously to make sure the kernels are distributed evenly. When the popping slows to a few seconds between pops, take the pan off the heat.
• Pour the popcorn into the paper bag or bowl to cool, and attempt to leave any unpopped kernels behind in the pan as they can be dangerous to your teeth.
• Mix the honey and maple sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the sunflower butter. Stir vigorously until all the sunflower butter is melted, then mix in the vanilla.
• Immediately pour the sunflower butter caramel over the popcorn and stir with a wooden spoon until it's all coated. Let cool for at least 10 minutes before serving.

SUNFLOWER HEMP QUICK SWEET BREAD

Steps:

• Start with a large mixing bowl into which you will combine milk, eggs, sugar, and Once Again Sunflower Hemp Butter.
• Using a hand mixer, combine ingredients at a low speed. Slowly, add in flour and baking powder mixing it just enough to incorporate all ingredients.
• Transfer mixture to a greased 9x5 inch pan; optionally, sprinkle some chocolate chips on top; then transfer to pre-heated oven preheated to 350 degrees Fahrenheit for 50 minutes.
• Check for doneness by inserting a toothpick into the center of the bread. Removing it clean ensures that the bread is baked thoroughly. Remove loaf from the oven and let it cool before slicing.
• Enjoy this sweetbread for up to 4 days, and store it in refrigerator to ensure freshness. The loaf can also be frozen to consume within 3 months.

OIL-FREE SUNFLOWER BUTTER DRESSING

Steps:

• Add all ingredients to a food processor and blend until smooth, stopping to scrape down sides of processor as needed.

HOMEMADE SUNFLOWER BUTTER CUPS

Steps:

• Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.
• Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. (This should use half of the melted chocolate. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up.
• Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Flatten gently between your palms. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Tap the tray on the counter a few times to help flatten the layers. Refrigerate for at least 1 hour and up to 12 hours.
• Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Keep refrigerated and wrapped in plastic if serving the next day. (If using white chocolate, store finished treats in the freezer.)