Sunflower seed butter Recipe

American · Condiment · 15 min total

A creamy, nut-free alternative to peanut butter made from roasted sunflower seeds. Perfect for sandwiches, dips, or baking.

Ingredients

• 2 cups raw sunflower seeds
• 1/2 teaspoon salt
• 1-2 tablespoons honey or maple syrup (optional)
• 1-2 tablespoons sunflower oil or coconut oil (optional)

Instructions

1. Preheat oven to 350°F (175°C). Spread sunflower seeds on a baking sheet in a single layer.
2. Roast for 8-10 minutes, stirring halfway, until fragrant and lightly golden. Let cool for 5 minutes.
3. Transfer seeds to a food processor. Process for 2-3 minutes until a crumbly paste forms.
4. Scrape down sides, add salt and any optional sweetener or oil. Continue processing for 2-4 minutes until smooth and creamy, scraping as needed.
5. Taste and adjust seasoning. Transfer to an airtight jar. Store in the refrigerator for up to 1 month.

Tips

• For a runnier butter, add oil 1 teaspoon at a time until desired consistency.
• Avoid over-roasting as seeds can become bitter.
• Stir before each use as natural separation may occur.

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