How To Make Creamy Sunflower Seed Butter
For this rich sunflower seed butter, the seeds are toasted then blended until smooth with cinnamon and sugar. Done in 10 minutes!
Preheat the oven to 350 degrees F and spread the sunflower seeds on a large, rimmed baking sheet.
Toast the seeds for 10 to 12 minutes until they’re lightly golden and begin to smell nutty and fragrant. Watch and stir the seeds every 5 minutes or so to prevent burning.
Once the seeds are toasted, transfer them to the bowl of a food processor and process on continuously for about 30 seconds until they form a fine powder.
Continue processing until the powder becomes clumpy, an additional 30 seconds to 1 minute.
Continue processing mixture for 2 to 3 additional minutes, or until it starts gathering together into a large clump or ball. If the machine starts getting hot, simply pause the process for a minute or so to let it cool down and proceed.
Continue processing for an additional 2 minutes or so until the seed butter reaches a smooth, paste-like consistency.
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.
Store in an airtight container on the counter for up to 2 weeks, in the refrigerator for up to 6 weeks, or in the freezer for up to 3 months.
- Calories: 353.48kcal
- Fat: 30.47g
- Saturated Fat: 7.93g
- Monounsaturated Fat: 8.92g
- Polyunsaturated Fat: 10.77g
- Carbohydrates: 15.35g
- Fiber: 4.04g
- Sugar: 7.16g
- Protein: 9.57g
- Sodium: 123.52mg
- Calcium: 42.68mg
- Potassium: 306.96mg
- Iron: 2.48mg
- Vitamin A: 1.40µg
- Vitamin C: 0.65mg
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