Homemade Sunflower Butter


Prep Time

15 min

Prep Notes


This homemade version is more affordable than the store-bought jars and is naturally sweetened with just a touch of pure coconut sugar, for a low-glycemic alternative. If you’re not familiar with sunflower butter, it’s typically made with roasted sunflower seeds, plus added sugar and oil.

Cooking Time

20-25 min

Yields

16 oz

Ingredients


3 cups hulled organic sunflower seeds
1/4 cup coconut sugar
1/2 teaspoon sea salt

Directions


Preheat your oven to 350F and spread the sunflower seeds into a thin layer on a large rimmed baking sheet. (I only have small rimmed baking sheets, so I had to use two pans.) Toast them until the seeds start to turn lightly golden and have a nutty aroma, about 20 to 25 minutes. You’ll want to watch and stir the seeds every 10 minutes or so while they’re toasting to make sure they don’t burn.

Once the seeds are toasted, pour them into a food processor fitted with an “S” blade and start processing them. Just like making almond butter, you’ll need a bit of patience during this part. First, the sunflower seeds will be ground into a fine meal, and in about 5 to 6 more minutes, it should start to form a sticky ball, as pictured below.

After the ball stage, it took another 5 minutes or so for the butter to reach a creamy consistency. Once the butter is smooth, you can add the coconut sugar and salt, to taste, and keep processing for a couple more minutes to incorporate it evenly.

Transfer the butter to a glass jar with an airtight lid and store it in the fridge for up to a month. (It might last longer than that, but we usually use it all by then!)

Notes


I would love to tell you that this homemade version tastes delicious without any added sugar… but it’s a little bitter on its own. Adding a few tablespoons of coconut sugar helped balance out the flavor for me, so feel free to add as much or as little sweetener as you need to taste. I used a dry natural sweetener to help extend the shelf life, but if you want to use something like maple syrup, I’d definitely keep this homemade butter stored in the fridge and use it within a couple of weeks. I hope you enjoy it!