I’ve been trying my hand at a few different types of homemade nut butters lately and so far this has been my favorite. Yes, I realize sunflower seeds are not nuts, but the term “seed” butter doesn’t have quite the same ring to it. My little 2 year old loves to eat this by the spoonful and I think it’s a great substitute for peanut butter for those who have allergies. This is super easy to make and takes less than 5 minutes in a food processor. Also, I custom make each batch… meaning I just add things to taste. This isn’t an exact science. If you’ve never tried your hand at making your own “nut” butter, I highly recommend it!
- toasted sunflower seeds (I buy salted roasted ones from the bulk bins at the grocery store, but you could roast raw ones yourself)
- light flavored oil (I use olive oil)
- honey or other liquid sweetener, if desired
Place sunflower seeds in the bowl of a food processor with the blade attachment. I think I used about 2-3 cups of seeds. Don’t use too many or it’ll be hard to get a good consistency. The seeds will go through several stages before they get to the correct consistency and you’ll probably have to stop it every so often to scrape down the sides. First the seeds will get a mealy consistency, then pasty/clumpy. Keep processing until the seeds are smooth and release their oils. The mixture will look relatively smooth and shiny.
Once you get to this point, taste the butter. This is the time to add extra salt and/or honey. I think honey gives it a great sweetness that pairs very well with the seeds. Don’t underestimate the importance of salt, especially if your seeds were not salted, you’ll need to add a bit to bring out the flavor. Once the honey and salt are mixed in well, you can adjust the consistency of the butter to your liking. Just add a bit of your oil at a time until the desired consistency is reached. And that’s it! You really could use this same process for any other nut/seed butter you want to make. Try out different flavors and variations and see which one you like best!