Want a creamy, nutty butter that's also allergy-friendly? Sunflower seed butter is the answer. Use it in place of peanut butter in most recipes!
- 2 cups (280g) hulled sunflower seeds
- 4 teaspoons (18g) brown sugar
- Pinch kosher salt
- Pinch ground cinnamon
- 1 tablespoon coconut oil, softened at room temperature but not melted or liquidy
- 1/2 teaspoon pure vanilla extract
1 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 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 Process until clumpy: Continue processing until the powder becomes clumpy, an additional 30 seconds to 1 minute.
4 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 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 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 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.