I started making sunflower seed butter following the Oh She Glows blog. Now, dozens of jars later, I’ve tweaked the recipe to suit my taste a bit better, and I’m sharing it with you so you can easily make this lovely seed butter at home. At first, the idea of making my own seed butter seemed a bit intimidating and super complicated. But in reality it’s much easier than I ever expected — just roast and blend. Easy-breezy.
For the seeds, the unit of measurement is a cup — I use a 300 ml coffee cup. Seed butter goes through several stages, so I took some pictures to help guide you through the process. Follow the images in order: top left no. 1, top right no. 2, bottom left no. 3, and bottom right no. 4.
Sunflower Seed Butter
Ingredients
Preparation
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Preheat the oven to 160°C and roast the seeds for 9–10 minutes or until they are lightly golden. Remove from the oven and let cool. Place the roasted seeds into a food processor and blend for about 2 minutes, stopping as needed to scrape the seeds down from the sides of the bowl. At this stage, the mixture is still dry (see pictures 1–3).
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Add coconut oil and salt and blend for another 2–3 minutes. At this point, a firm ball will form at first — keep blending and after about a minute the ball will break down and slowly turn into a creamy butter (see picture 4). Once it’s smooth, add the remaining flavorings and blend for another 1–2 minutes.
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And the butter is done! Transfer into a jar and store at room temperature in an airtight container.
bytter, sunflower seed, seeds
