Sunflower seed butter is a delicious, healthy, allergy-friendly alternative for nut butter.
- 3 cups raw sunflower seeds
- 2 tsp cinnamon (optional)
- 1 pinch sea salt
- 2–3 tsp melted refined coconut oil or avocado oil, as needed
Optional Add Ins
- vanilla extract
- honey or maple syrup
- Preheat an oven to 350° F.
- In a large bowl, Toss raw sunflower seeds with cinnamon or spice of choice. Spread on baking sheet and toast for 20 minutes, stirring seeds halfway to evenly toast. When seeds are golden brown after toasting, remove pan from oven.
- Place toasted sunflower seeds in bowl of food processor. Blend on high for 1 to 2 minutes, or until a mealy texture is formed.
- Scrape down sides of the bowl and continue blending on medium to high speed for an additional 7 to 10 minutes, or until a thick paste is formed. See blog post for process shots.
- Add the optional extract and sweetener, then blend to combine. If the spread isn’t as smooth as you’d like it, gradually add 2 to 3 tsp refined melted coconut oil or avocado oil.
- Consistency and texture. It takes about 10 minutes to fully blend, including stopping to scrape the bowl. The consistency is not as smooth as commercial nut butters, but still smooth and delicious!
- Storage: It will stay fresh in an airtight container at room temperature for about 1 week, or in the fridge for a month. If you plan to use it often, I recommend keeping it at room temperature, because it’s easier to spread that way.
- Category: condiments
- Method: oven
- Cuisine: American
- Serving Size: 1 tbsp w/o oil added
Keywords: sunflower butter, sunflower seed butter, seed butter, how to make sunflower seed butter, sunflower seed nutrition