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Not only is it the month that my baby will turn one*, it’s also the time of year when my nut-free recipes are getting a lot more action. Yup, back to school season. After receiving a request from a blog reader recently, I decided to share this sunflower seed butter recipe that’s been raved about by my testers. It’s so creamy and delicious! (I recently heard that some schools are now banning seed butters too, so I realize this recipe won’t work for those schools.)
This blog post is also proof that I’m still alive! Not that you are waiting with bated breath for my next post or anything, but I wanted to apologize for my absence. My manuscript is due at the beginning of October and I’ve been working around the clock finalizing recipes, writing, and editing the introductory chapters and headnotes. I can’t believe I’m SO CLOSE to finishing the first draft. It feels amazing and I’m looking forward to getting back to a (somewhat) normal life again. Thanks for hanging in there with me.
*gentle sobs.
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We start by roasting the sunflower seeds. For the love of everything nut/seed buttery, please do not skip this part. Not only does roasting give the seeds a nutty, toasted flavour, but it helps the seeds turn into butter much faster. I speak from experience because I once tried to make sunflower seed butter using raw sunflower seeds and I processed for like 30 hours and nothing happened except dust. It took me years to try it again after that experience!
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Sunflower seed glam shots. Just cuz.
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Here is a glimpse into the various food processor stages below. It takes me about 7-8 minutes in my processor. Keep in mind your own processing times will vary based on your food processor and its butterizing prowess. I recommend using a heavy-duty food processor (such as this model) to make nut or seed butter as smaller machines can overheat. You can also make nut and seed butter in the Vitamix, but I never do because I find the butter a huge pain to scrape out from the bottom of the Vitamix container. For me, the food processor for nut/seed butter is where it’s at!
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I always let it run a couple minutes longer than I think I should just to get it super silky and runny.
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![Luxurious Sunflower Seed Butter](https://ohsheglows.com/gs_images/2015/09/sunflowerseedbuttersquare-8823-768x768.jpg)
Luxurious Sunflower Seed Butter
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Yield
1 3/4 cups
Prep time
Cook time
Total time
Plain sunflower seed butter can taste quite bitter so I’ve improved its flavour by adding a touch of coconut sugar, cinnamon, and some virgin coconut oil to thin the consistency just a bit. The result is a sunflower seed butter you’ll want to add to everything, and eat by the spoonful. Even though it’s not the ever popular almond or peanut butter, you won’t feel like you’re missing out when you make this nut-free spread.
Ingredients
- 3 cups (about 400g) raw shelled sunflower seeds
- 1/4 cup coconut sugar
- 2 tablespoons virgin coconut oil, softened
- Pinch of pink Himalayan sea salt or other fine sea salt, to taste
- 1/2 teaspoon cinnamon, or to taste (optional)
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, seeded or 1/4 teaspoon pure vanilla bean powder (optional)
Directions
- Preheat oven to 325F. Line a large baking sheet with parchment paper and spread on the seeds in an even layer. Roast for 9-12 minutes, until some of the seeds are lightly golden. Cool the seeds for a few minutes before using.
- Meanwhile, add the sugar into a high speed blender and grind until a powder forms. Leave the lid on and set aside so the “dust” can settle.
- Spoon the toasted seeds into a heavy-duty food processor. (I like to spoon the seeds into my measuring cup and transfer them that way. When I have about 1/2 cup of seeds left on the pan I will use the parchment paper to “funnel” the remaining seeds into the processor.)
- Process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage. (If you have a chute, you can leave it open to allow steam to escape.)
- Add the coconut oil and process for another couple minutes. The butter will clump together into a large ball and it'll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.
- Now, add in the ground sugar, salt, and cinnamon. Process for another few minutes until smooth. Now, slowly stream in the vanilla while processing. Add in the vanilla bean seeds, if using. You can add a touch more oil if you need to thin out the butter (but do not add water or liquid sweetener because it will seize). I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth. I process for a total of about 8 minutes, but timing will vary based on your food processor and preference. Some machines may need to run for upwards of 15 minutes to get the seed butter smooth enough.
- Transfer the sunflower seed butter into an air-tight container. Chill in the fridge. Here it'll keep for about 2 months and it will remain “spreadable” even when chilled.
Tip:
Tips: 1) Do not skip toasting the seeds; it’s necessary for the seeds to break down in the processor. 2) The sweetener is added because sunflower seed butter is bitter; feel free to adjust the sweetener to your own taste. 3) If for some reason your seeds aren’t breaking down after the specified times, add a touch more coconut oil, a teaspoon at a time. Some machines just might need to run a bit longer though, so be patient!
Nutrition Information
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And now some recipes to use homemade sunflower seed butter…
Quick and Easy No Bake Protein Bars
I LOVE the additions you’ve made to this seed butter, especially the vanilla and coconut sugar. Both genius ideas!!
I always make homemade sunflower seed butter — SO much better than store bought! I even sweeten mine with a couple of dates so there’s no added sugar! Great nut-free back to school option! As always, love your blog, Angela!
Love the idea of adding dates for sweetness!
You can buy date sugar as well if the dates themselves affect the smoothness :)
Been waiting patiently for your next recipe! Thanks for sharing this one. I have been wanting to try making my own seed butter and this gives me the push to do so!
You’re allliiiiiiiiiiive!! :) And clearly, still making very delicious things. I 100% agree with you on the comment about nut and seed butters getting stuck in the bottom of the Vitamix – I’m so glad it’s not just me that has that problem! This sounds amazing and I’m on a huge (kind of expensive) seed butter kick right now, but you’ve convinced me to get back to making my own. Great recipe, Ange!
Can’t wait to try this! I’ve gotten so sick of peanut butter (which used to be my beloved) after wilderness guiding and eating like a jar of peanut butter each week backpacking. I never thought you could have too much, but apparently you can! This will be such a great alternative.
Also, I live with four other people and every single person in my house is obsessed with your cookbook. We love literally every single recipe, and it’s been a great point of bonding for us as roommates. Thank you <3
I HAVE been waiting with bated breath!! I am always so excited to try your new recipes, and cannot wait for OSG2!!!
When I got the email of the new blog post my first thought was “oh thank god!”.
Oh and Happy Birthday baby A!
YUMMMMM I love this! I have been buying Once Again brand unsalted, sugar free sunflower seed butter and adding in my own stevia and sea salt. I love the addition of vanilla, that would add an amazing flavor. Thanks for inspiring me to make my own!
Yes! Back to School…an excuse to bake granola bars and other things to stash away for later….I haven’t made homemade sunflower seed butter in foreeeever, so this will need to change ASAP. I also found out the hard way that toasting=critical, so you’re not alone on that one. Can’t wait for your next book…and happy early bday to the little one! How exciting!!!
Thank you so much for this recipe. It came at the perfect time. I bought a jar of sunflower butter from the store to start the school year. (I’m a teacher.) Turns out I picked an unsalted, unsweetened version and it is bitter as can be. Blech. The first time I had it, I spread it naked on a slice of sourdough bread. That was a disappointing lunch to say the least. I learned to pair it with banana or fig jam and lunches have improved.
But now, thanks to you, I am all set to whip up a fresh, flavorful batch of homemade sun butter. I am confident it will be a hundred times better than the store version. My taste buds can’t wait!
Thank you for this!! Seed butters are still ok for my dds at school so we will be making a big batch tonight!
whoah this blog is excellent i like studying your articles. Keep up the good paintings! You realize, a lot of people are searching round for this info, you can help them greatly.
Hi Angela! thanks for the recipe, gladly I have all the ingredients for this at hand :). I’ll be sure to check out the food processor you recommend (seriously need a heavy-duty one!).
This sounds so great! I love that you have nut free recipes! =)
I made this tonight and, yup, I found myself eating it by spoonfuls from the jar in front of the fridge…that good! :) we had it spread on the super power chia triangles from OSG#1 with roasted tomato soup and chickpea croutons-yum! I bet this would be awesome with 1-1.5 Tbls. Raw cacao added for another variation on a rawtella-type spread.
Good luck with the editing! When you’re THAT busy (toddler bday, cookbook wrap up, recipe work), it’s amazing to get anything done- kudos!
Three cheers for sunflower seed butter. I make it often and I do it raw. It comes out pretty well, but certainly not as creamy as yours. Maybe I will give some roasted seeds a try next time.
Sunflower Seed Butter ? It just sounds amazing itself. Never heard of it. But would definitely try this, It looks delicious too. Somethings really new. More over I just can’t resist butter.And this one is something really different.
I’ve missed your posts, but it will all be worth it for the new book! I love how you use the word luxurious to describe some of your recipes! It’s always true!
Angela – I havent been to your page in so long now but I always remember all your BEAUTIFUL recipes. You have no idea how many people I have directed to your page. Anyone who asks me how to eat more plant based! . I have to come back more often and try your new recipes.
Hi Angela, this looks amazing! I always want to try new seed butters! Can you please tell me which kind of food processor you have? I don’t think mine is to par to make good nut/seed butters. thanks! :)
This looks like the perfect thing to top all the pumpkin pancakes I plan on making this fall!
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