Description
This homemade Sunflower Seed Butter is a creamy, nut-free spread made from roasted sunflower seeds blended with a touch of oil, salt, and optional sweetener. Perfect as a healthy condiment, it offers a delicious alternative to traditional nut butters with a rich, toasty flavor and smooth texture.
Ingredients
Scale
Primary Ingredients
- 2 cups raw, unsalted sunflower seeds
- 1 to 2 tablespoons neutral oil (such as sunflower or avocado oil), as needed
- 1/4 teaspoon salt, or to taste
- 1 to 2 teaspoons honey or maple syrup (optional)
Instructions
- Roasting the Seeds: Preheat the oven to 350°F (175°C) and spread the raw sunflower seeds evenly on a baking sheet. Roast them for 8 to 10 minutes, stirring once during the process, until they become lightly golden and fragrant. Once roasted, allow the seeds to cool slightly before moving on.
- Processing the Seeds: Transfer the warm, roasted sunflower seeds to a food processor. Process for several minutes, stopping to scrape down the sides as needed, until the seeds break down into a thick paste.
- Smoothing the Butter: Continue processing the paste until it becomes smooth and creamy. Gradually add the neutral oil a little at a time, if necessary, to achieve the desired creamy consistency.
- Seasoning: Add salt to taste and the optional sweetener (honey or maple syrup). Process again until all ingredients are fully combined and the butter is smooth.
- Storing: Let the sunflower seed butter cool completely before transferring it to an airtight container. Store at room temperature for up to one week or refrigerate for up to one month.
Notes
- For a crunchier texture, reserve a few tablespoons of sunflower seeds, chop them coarsely, and stir them into the finished butter.
- Store sunflower seed butter at room temperature for up to one week or refrigerate for up to one month to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: American
