For those allergic to nuts, this recipe is essential, BUT even if you don’t have a nut allergy, give this one a try! It’s such a money-saver to make your own sunflower seed butter at home, and once you give it a try, you’ll see how simple it is to do with only one ingredient – sunflower seeds!
And contrary to what you see or hear elsewhere, it is NOT necessary to add oil or other ingredients to the seeds to create a rich, creamy, nutritious seed butter. The key here is to be patient running your food processor. It takes about 10 minutes of processing to achieve the right consistency.
So remember, do not add oil or other liquids to “aid” processing. It takes a minute for the natural oil from the kernels to be released. Once that happens, you will see the sunflower seed butter begin to form. It’s totally worth the processing time!
I store my sunbutter in a sealed container in the refrigerator.
Homemade Sunflower Seed Butter
- Sunflower seed kernels - raw or toasted are fine; see how to toast sunflower seed kernels
- ¼ to ½ teaspoon salt, optional
- Sweetener of choice, optional (I do not add sweetener to my sunbutter; however, you may add a bit of sugar, honey, pure maple syrup, or other sweetener of choice)
- Place the sunflower seed kernels in the bowl of your food processor.
- Pulse until a meal is formed.
- Scrape down sides of the bowl.
- Continue to process and scrape down sides until you have creamy sunflower seed butter that resembles the consistency of peanut butter.
- This process takes approximately 10-12 minutes; however, be patient and you will see no added oil or liquid is needed.
Thought you’d like to know…
- The key here is to be patient running your food processor and scraping down the sides repeatedly.
- Do not add oil or other liquids to “aid” processing. It takes a minute for the natural oil from the kernels to be released. Once that happens, you will see the sunflower seed butter begin to form. Be patient, it’s worth all this processing time!
- I store my sunflower seed butter in a sealed container in the refrigerator. I have stored it for up to 1 week successfully.
- I sometimes use half roasted unsalted and half roasted salted seeds; you could use raw seeds as well. The typical yield is half as much sunflower seed butter as seeds you begin with. For example, use 3 cups of sunflower seed kernels for about 1 1/2 cups sunflower seed butter.
Check out the YouTube video here…
Get YOUR copy of The Gluten-Free Solution: Your Ultimate Guide to Positive Gluten-Free Living today!
Don’t miss another delish dish! Sign up for my free eNewsletter, the Daily Gluten Free Fix, and have each new recipe and article delivered to your inbox.
While you’re here, browse the Recipe Index for recipes free from gluten, dairy, soy, peanuts, and tree nuts. And be sure to explore my vast collection of “Smart Nutrition Backed by Science” articles in Gluten-Free Updates and check out eBooks in the Shop.
If you’re NEW TO GLUTEN FREE LIVING, click on over to the Essentials.
Access the current issue of Food Solutions Magazine ~ it’s free to everyone!