How to Make Creamy Sunflower Seed Butter
Recipe information
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Cooking:
10 min.
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Servings per container:
2
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Source:

Ingredients for - How to Make Creamy Sunflower Seed Butter

1. 2 cups (280g) hulled sunflower seeds -
2. 4 teaspoons (18g) brown sugar -
3. Pinch kosher salt -
4. Pinch ground cinnamon -
5. 1 tablespoon coconut oil, softened at room temperature but not melted or liquidy -
6. 1/2 teaspoon pure vanilla extract -

How to cook deliciously - How to Make Creamy Sunflower Seed Butter

1. Stage

Toast the seeds: Preheat the oven to 350°F and spread the sunflower seeds on a large, rimmed baking sheet. Toast the seeds until they’re lightly golden and begin to smell nutty and fragrant, 10 to 12 minutes. Watch and stir the seeds every 5 minutes or so to prevent burning.

2. Stage

Process seeds into powder: Once the seeds are toasted, transfer them to the bowl of a food processor and process on continuously until they form a fine powder, about 30 seconds.

3. Stage

Process until clumpy: Continue processing until the powder becomes clumpy, an additional 30 seconds to 1 minute.

4. Stage

Process until mixture forms a ball: Continue processing mixture for 2 to 3 additional minutes, or until it starts gathering together into a large clump or ball. If your machine starts getting hot, simply pause the process for a minute or so to let it cool down and proceed.

5. Stage

Continue to process until mixture forms a smooth butter: I know, I know: more time in the food processor. You’re almost there! Continue processing for an additional 2 minutes or so, until the seed butter reaches a smooth, paste-like consistency.

6. Stage

Sweeten and add flavorings: Now that the seed butter is smooth, add the salt, cinnamon, coconut oil and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.

7. Stage

Storing your butter: Store in an airtight container on the counter for up to 2 weeks, in the refrigerator for up to 6 weeks, or in the freezer for up to 3 months.