One of the popular alternatives to peanut butter is sunflower seed butter. It’s just as tasty and creamy as peanut butter, but won’t leave those who are allergic to peanuts with unfavorable signs and symptoms. More importantly, every serving of sunflower seed butter is teeming with fiber, vitamins, minerals, antioxidants and healthy fats!
Instead of buying sunflower seed butter, why not make your own from scratch? Not only will producing sunflower seed butter in your kitchen save you a lot of money, but also ensure that what you are spreading on your bread and other baked goodies contain absolutely no unnecessary ingredient such as artificial preservatives and flavorings.
You are not going to have a hard time whipping up your own sunflower seed butter. In fact, a 2-cup serving of it can be made in just less than 25 minutes! Without spending a lot of time and effort on it, your homemade sunflower seed can help make every breakfast and snack time of yours healthier and definitely more unforgettable!
So without further ado, here’s the very simple recipe:
- 4 cups of raw and shelled sunflower seeds
- 2 tablespoons of light olive oil or coconut oil
- 1/4 teaspoon of stevia
- 1/4 teaspoon of sea salt
- First, we need to have those sunflower seeds roasted. It’s a good idea to roast them on your own to save your homemade sunflower seed butter from being loaded with sodium. To roast raw and shelled sunflower seeds, spread them neatly on a large baking sheet and cook at 300°F for about 15 minutes or until already golden in color. You will know that those sunflower seeds are already roasted if your kitchen is filled with their fragrance! Allow the roasted sunflower to cool for a while after roasting.
- Grab your food processor and have those roasted sunflower seeds processed. If the bowl of your food processor is large enough to accommodate all of the roasted sunflower seeds, have them processed all at once. Otherwise, you may want to process your roasted sunflower seeds in smaller batches. Just make sure that there is plenty of space available in the bowl — you definitely need to have extra space as those roasted sunflower seeds will thicken and turn into butter.
- Once your roasted sunflower seeds start clumping, stop processing for a while and scrape the sides and bottom of the bowl with a rubber spatula. Add 2 tablespoons of light olive oil or coconut oil. By the way, you may also go for any other light-tasting vegetable oil of your preference, letting you personalize your homemade sunflower seed butter!
- Continue processing. Be patient because it won’t take long before everything starts to look creamy — eventually, the natural oils found in sunflower seeds will surface, making the entire mixture super creamy!
- Stop processing and add in your stevia and sea salt. Start processing again. By the way, it is very much possible for you to skip adding stevia and sea salt. Again, it depends on your personal preference. Don’t you love that you can tailor-made the taste of your homemade sunflower seed butter? Try asking manufacturers of sunflower seed butters to whip up a jar that perfectly suit your taste buds — good luck with that!
- Once everything looks perfectly creamy, the only step to do left is to have your homemade sunflower seed butter transferred to a clean jar.
See how super simple it is to whip up your very own sunflower seed butter? If you can consume everything within a week, there is really no need to stash the jar of that homemade sunflower seed butter in the refrigerator. Otherwise, go ahead and keep it in the fridge to make it last for 2 to 3 weeks. Your sunflower seed butter will surely harden a bit, but the taste will remain awesome! Enjoy spreading!