How to Make Creamy Sunflower Seed Butter

Before we had our preschool son, I used to make a lot of homebased storeroom clips. Yogurt? Check. Bread? Check. Nut butter? Check. These days, though, because time is tight, many of our homebased staples have been substituted with good store-bought forms.

But I’m still creation my nut and seed butter! It’s so quick and humble—and I like that you can switch precisely what’s in it.


This method is exactly for sunflower seed butter, which is perfect for allergy-prone kiddos and their networks. If you’ve never made nut or seed butter at home, don’t concern. It’s really easy and here is very little hands-on time: Successful from seed to soft butter takes about 7 to 8 notes total.

Toast the seeds first. This excavates the flavor and the usual oils are released as the seeds are browning, which allows you to make this feast with very little extra oil.


Then process in a food processer. The combination will go through a number of phases. First, your kernels will be blitzed into a fine dust, and then turn into a clumpy dust. As you continue to procedure, the mixture will alter into a ball and become a thick spread. Finally, it will turn into a flat, moveable seed butter.


Everyone’s food processer is dissimilar, so yours may work a little faster or leisurelier. Just use the graphic cues in the recipe below and trust your seed fat natures!

Just a side note: You can really make this recipe deprived of any added oil at all. I just occur to love the subtle sugariness of coconut oil, so I add it more for taste rather than to help with the feel.


2 cups (280g) hulled sunflower seeds

4 teaspoons (18g) brown sugar

Pinch kosher salt

Pinch ground cinnamon

1 tablespoon coconut oil, softened at room temperature but not melted or liquidy

1/2 teaspoon pure vanilla extract

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