I remember the first time I tried sunflower seed butter like it was yesterday. The brightly-colored jar caught my eye while I was trawling the aisles of Trader Joe’s, looking for interesting things to try. (Side note: I’m obsessed with Trader Joe’s.) I’d seen bloggers raving about sunflower seed butter before, and thought I’d give it a go to see what the fuss was about. Turns out, the hype was totally worth it.
Sunflower seed butter sounds weird, but is, in fact, one of the tastiest types of nut/seed butter in the world, at least according to my taste buds. I loved that first jar, and the bottom of the jar appeared much too quickly for my liking. But I couldn’t really justify spending $5 on a jar when my old faithful PB was so much cheaper. Shelled sunflower seeds, however, were $2 for a giant bag. Hey, I thought, I have a food processor. How hard could it be?
Turns out, not hard at all.
Make sunflower seed butter from scratch right now. You won’t regret it.
Homemade Sunflower Seed Butter
1 bag roasted, unsalted sunflower seeds (the TJ’s one is 1lb)
1 tbsp organic extra virgin coconut oil
1 tbsp honey or other liquid sweetener
1 tsp salt
Throw sunflower seeds into your food processor and turn on. Process for around 12 minutes.
You’ll notice your seeds go through some stages; first is powdery and crumbly, then it’ll start rolling around the food processor in a ball, and finally it will go all creamy and liquidy. KEEP PROCESSING! I kept going about four minutes after it went creamy to make it extra smooth.
Once smooth, add optional ingredients in recommended amounts, or to taste. Eat with everything (including your fingers). I have a tablespoon on top of my oats every morning for a bit of healthy fat to help keep me full!
Have you ever made nut or seed butter from scratch? And what is your favorite nut or seed butter? I kind of love them all…