Sunflower seed butter (SSB) is made from grinding roasted sunflower seeds. SSB has gotten more popular in recent years as a nut-free alternative to peanut butter. It is rich in protein (3 grams per Tbsp) and healthy fats as well as vitamin E and essential minerals like magnesium and manganese.
I call this “Sun+” because in addition to the sunflower seeds, I have added chia, flax and hemp seeds for extra minerals, fibre, protein, and antioxidants.
Ingredients for approximately 2 cups sunflower seed butter:
3 cups raw hulled unsalted sunflower seeds
1 Tbsp coconut oil
Optional add-ins (all used here):
2 Tbsp chia seeds
2 Tbsp gluten-free flaxseed meal
2 Tbsp shelled hemp seeds (confirmed gluten-free if needed)
1 tsp pure vanilla extract
Other potential add-ins:
2 Tbsp coconut sugar (or adjust to desired sweetness)
1 tsp ground cinnamon
pinch of sea salt
Preheat oven to 350F
Spread sunflower seeds on a baking sheet and roast for approximately 10 minutes, stirring occasionally, until just golden brown.
Put roasted seeds into a food processor or heavy-duty blender such as a Vitamix.
Blend for 2 to 3 minutes, stopping to scrape down the sides and bottom with a spatula as needed.
Add coconut oil and repeat step 4 a couple more times until a nut butter-like consistency is achieved.
Add other seeds and/or coconut sugar, vanilla, cinnamon, and salt as desired. Blend to combine.
Total blending time will vary depending on your food processor. I ran mine for a total of about 10 minutes. Initially it looks like it will never get smooth and creamy, but you just have to keep going!
If peanut or nut allergies are a concern, you must confirm that the sunflower seeds are nut-free.
Sun+ Butter can be stored in an airtight container at room temperature for 1 to 2 weeks, or for up to a month in the fridge.