How To Make Allergy-Friendly Sunflower Seed Butter
No need to worry about peanut allergy with this easy and tasty allergy-friendly sunbutter or sunflower seed butter, which needs only 3 ingredients to make!
Preheat the oven to 350 degrees F.
Spread the sunflower seeds on a parchment-lined baking sheet.
Roast the seeds for 8 to 10 minutes, stirring halfway.
Pour the seeds into a food processor and add the honey. Turn on the processor and blend until the seeds begin to clump up.
Scrape down the sides and blend again.
Slowly pour in the coconut oil and continue to blend in the processor until the desired creaminess is achieved.
Pour into an airtight container and store in the refrigerator.
- When ready to use, leave the sunflower seed butter out on the counter to warm up to room temp for smooth spreading.
- Use within 2 months of making.
- Calories: 97.12kcal
- Fat: 8.47g
- Saturated Fat: 2.72g
- Monounsaturated Fat: 2.28g
- Polyunsaturated Fat: 2.71g
- Carbohydrates: 4.46g
- Fiber: 0.99g
- Sugar: 2.46g
- Protein: 2.40g
- Sodium: 1.14mg
- Calcium: 9.13mg
- Potassium: 75.54mg
- Iron: 0.62mg
- Vitamin A: 0.35µg
- Vitamin C: 0.17mg
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