HOW TO MAKE YOUR OWN HEALTHY SUNFLOWER SEED BUTTER [VEGAN, GLUTEN-FREE, DAIRY-FREE, PALEO]
Sunbutter is a newly discovered obsession. I needed a break from my loved almond butter, so I gave it a try. It’s SO good on gf toast, sweet potatoes, smoothies, apples, carrots, celery, or by the spoonful, duh. I went through a jar of Natural Sunbutter in a week! Seed butters are full of good fats and minerals, but with the added sugar in the Sunbutter, I thought I should try and make my own and kick up the nutrition in it. The raw seeds can be a bit bitter, so toasting them in the oven and adding a bit of coconut sugar really made it delicious. If you have a food processer, get some raw sunflower seeds and give this seed butter a try!
Serves 2 tablespoons (~1 oz)
A delicious alternative to nut butters, this creamy smooth sunbutter is just a little sweet and crunchy. Packed with healthy Omega-3s and protein, it makes a great choice for snacking and topping baked goods, fruit, or toasts.
20 minPrep Time
20 minTotal Time
- 4 cups raw sunflower seeds (~400g)
- 2 tablespoons melted coconut oil, optional but makes it silky smooth
- 1 tablespoon coconut sugar (or baking stevia blend)
- 1/4 teaspoon sea salt
- 1 tablespoon ground flax seeds
- 1 tablespoon chia seeds
- 1 tablespoon hulled hemp seeds
- Optional: 1 tsp vanilla bean powder
- Heat the oven to 325°.
- Place raw sunflower seeds on a baking pan and toast for 10 to 12 minutes until a light golden brown and fragrant. Stir halfway through and check occasionally for browning. Skip this step if using roasted sunflower seeds.
- Let cool for 5 minutes, then place in a food processor and blend, scraping down the sides of the bowl as needed. Remove the chute to release the heat as it processes.
- Nut and seed butter goes through a process, just stick with it. A powder forms, then it begins to ball up, then as you break it up and continue to blend it will slowly become warm and liquidy. This can take 7-8 minutes.
- Let it blend for another 2 minutes or so and add the coconut oil.
- Remove the lid and add the additional seeds, sugar, salt, and vanilla powder.
- Blend only until mixed through, just a few seconds.
- Avoid using liquid sweeteners or extracts, this will cause the butter to seize up.
- Store in a glass jar at room temp for a week, or in the fridge for a month, but I doubt it will last that long!
- This spread is delicious on toast, sandwiches with honey or jam, celery, pancakes, waffles, or apples.
- Perfect for those allergy-free school lunches as well!
Serving size: 2 Tbsp Calories: 170 Fat: 15 g Saturated fat: 2.3 g Carbohydrates: 5.7 g Sugar: 1.0 g Fiber: 2.4 g Protein: 5.4 g