Homemade Sunflower Seed Butter! An amazing alternative to peanut butter that tastes surprisingly nutty, SUPER creamy, and has only 2 ingredients! Perfect on top of toast, in smoothies, or just on a spoon.
Ingredients
16 oz (2 cups) raw or roasted unsalted sunflower seeds
¼ - ½ cup light flavored olive oil (or other light flavored oil of choice)
¼ teaspoon sea salt (optional)
Instructions
If using raw sunflower seeds, preheat oven to 350 degrees. If using pre-roasted sunflower seeds, move on to step 4.
Spread 16 oz sunflower seeds on a sheet tray and roast for about 10 minutes, or until fragrant and golden. Stir about halfway through to ensure they don’t burn.
Remove sunflower seeds from oven and cool completely.
Dump sunflower seeds into a food processor along with ¼ cup light flavored olive oil and blitz until completely smooth, about 5 minutes. Add ¼ cup more olive oil if the mixture is too thick/not moving. You may need to go in and scrape the sides a few times to ensure all pieces are incorporated.
Add sea salt, if using. Blitz until incorporated.
Pour sunflower seed butter into a container and store in the fridge for 2-3 weeks.
Enjoy!
Notes
*Depending on the strength/power of your food processor, you may be able to add more/less olive oil. Start with ¼ cup and work your way up until the butter is blending easily in the food processor. *Prep time does not include roasting time if using raw sunflower seeds.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/homemade-sunflower-seed-butter/