Sunflower seed butter is my favorite seed butter to make at home. I like to prepare small batches for my friends and family who are intolerant to peanuts because it replaces the flavor of peanut butter so well. Plus, you can add all sorts of ingredients to the basic recipe to enhance the flavor. For instance, sometimes I like to add a few dates, cocoa powder, or scraped vanilla bean into the food processor along with the seeds. It also tastes amazing with a pinch of cinnamon.
You can use sunflower seed butter exactly how you might use peanut butter, or butter made from any other nut. I like to use it as a dip for apple slices or sticks of celery when I’m looking for a healthy snack. I also use it frequently as a substitution for peanut butter in baked goods. Enjoy!
Sunflower Seed Butter
Makes ~1 pint.
• 2 cups roasted sunflower seeds*
• 2-3 tablespoons coconut oil, melted
• 1-2 tablespoons maple syrup, or to taste
• Salt, to taste
Place your roasted sunflower seeds in the bowl of a food processor, and process until the seeds have turned into a fine, sticky powder. Add the coconut oil, maple syrup, and salt. Continue to process for another two minutes or until the mixture has turned into a creamy paste.
Place your sunflower seed butter in an airtight container and store in the refrigerator for up to 2-3 weeks.
*If you have raw sunflower seeds, roast them on a cookie sheet in a single layer at 350 degree F for 15 minutes.
To package my sunflower seed butter, I used small, regular-mouth-sized ball jars. I covered the lids with sunflower paper from my craft store, and added personalized tags and labels in the style Allegro.
More homemade gift ideas from Lindsay:
Almond Milk Recipe Homemade Mayonnaise Zucchini Hummus Recipe Baked Sweet Potato Chips