To quote Britney Spears, Oops, I did it again. Here’s another nut/seed butter recipe! What can I say – I am addicted! These recipes are just so simple, money-saving and tasty – there is no reason NOT to make your own 😉
If any of you are nut-free, then you might have heard of or seen SunButter or another form of Sunflower Seed Butter, which is often marketed as the Peanut-Free equivalent of Peanut Butter.
This is a great replacement for peanut butter, having the same colour and nutritional benefits as its counterpart. Sunflower seed butter is lower in saturated fat than peanut butter and contains about the same level of protein – it is also high in magnesium and vitamin E (and tastes delicious)!
This recipe contains no oil, I find seeds take a longer time to create into a butter than nuts do, but if you keep with it, it will eventually turn into sunflower seed butter!!
My food processor is quite literally from the stoneage, so it takes me awhile to get to this stage! But if my little processor can make it creamy, I’m sure yours can too…just when you start to think about giving up, throwing objects at your food processor, or perhaps cursing the day you bought the thing, then sweet bliss will come and it will transform into a creamy sunflower butter with no added oil :)! All it takes is a little time. So I hope you enjoy this recipe 🙂
DIY Sunbutter – Thick, Creamy Sunflower Seed Butter
- 2 cups unsalted sunflower seeds
- ½ teaspoon salt (optional)
- Preheat oven to 175 Celsius, spread sunflower seeds onto a large baking sheet and brown in the oven for a total of 10-15 minutes. After the first 5 minutes, rotate every 3 minutes until seeds are golden brown.
- Place the sunflower seeds in your food processor, when the mixture starts to clump together (can take a good while!)
- Continue processing till the mixture turns creamy and smooth (again, this can take awhile)
- Once a creamy texture, add in the salt to taste, and process to mix.
- Place in a jar of choice and enjoy your homemade sunbutter!