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SUN+ BUTTER

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Sunflower seed butter (SSB) is made from grinding roasted sunflower seeds.  SSB has gotten more popular in recent years as a nut-free alternative to peanut butter.  It is rich in protein (3 grams per Tbsp) and healthy fats as well as vitamin E and essential minerals like magnesium and manganese.

I call this “Sun+” because in addition to the sunflower seeds, I have added chia, flax and hemp seeds for extra minerals, fibre, protein, and antioxidants.

Ingredients for approximately 2 cups sunflower seed butter:

  • 3 cups raw hulled unsalted sunflower seeds

  • 1 Tbsp coconut oil

Optional add-ins (all used here):

  • 2 Tbsp chia seeds

  • 2 Tbsp gluten-free flaxseed meal

  • 2 Tbsp shelled hemp seeds (confirmed gluten-free if needed)

  • 1 tsp pure vanilla extract

Other potential add-ins:

  • 2 Tbsp coconut sugar or Lakanto Golden sugar-free monk fruit sweetener, adjusted to taste

  • 1 tsp ground cinnamon

  • pinch of sea salt

Instructions:

  1. Preheat oven to 350F

  2. Spread sunflower seeds on a baking sheet and toast for approximately 10 minutes, stirring occasionally, until just golden brown. Cool.

  3. Put toasted seeds into a food processor or heavy-duty blender such as a Vitamix.

  4. Blend for 2 to 3 minutes, stopping to scrape down the sides and bottom with a spatula as needed.

  5. Add coconut oil and repeat step 4 a couple more times until a nut butter-like consistency is achieved.

  6. Add other seeds and/or coconut sugar, vanilla, cinnamon, and salt as desired. Blend to combine.

Total blending time will vary depending on your food processor.  I ran mine for a total of about 10 minutes.  Initially it looks like it will never get smooth and creamy, but you just have to keep going!

If peanut or nut allergies are a concern, you must confirm that the sunflower seeds are nut-free.

Sun+ Butter can be stored in an airtight container at room temperature for 1 to 2 weeks, or for up to a month in the fridge.