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!
- 2cupshulled sunflower seeds
- 4tspbrown sugar
- pinch kosher salt
- pinch ground cinnamon
- 1tbspcoconut oil,softened at room temperature but not melted or liquidy
- ½tsppure vanilla extract
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
Have your own special recipe to share? Submit Your Recipe Today!