Sunflower Seed Butter

May 1, 2013 By Leanne Vogel November 29, 2018

Saving money on groceries is the name of my eating healthy game.

I’ll make my own dairy-free ranch salad dressing, paleo cheese sauce, or sandwich wraps if it means saving a buck.

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I’ll replace expensive ingredients for less expensive ones in recipes like my lemon pudding, or my roasted vegetable cabbage rolls if I know it wont sacrifice taste.

But there was just something about that $8 jar of sunflower butter that got me ever time I was at the grocery store.

Something needed to be done. So, I roasted a bunch of seeds, ground them up (with no expectations of it actually being good) and it tasted so much like the storebought version, I’ve made a promise to myself that I’ll never go back.

At the rate I go through sunflower butter, I just claimed back at least $300 per year.

Shoe shopping, anyone?

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5.0 from 4 reviews

Sunflower Seed Butter

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 16

Super simple roasted sunflower seed butter that's smooth and full of flavor.

Ingredients

3 cups raw, unsalted hulled sunflower seeds
1-2 tablespoons grape seed oil
pinch sea salt

Instructions

Preheat oven to 350F.
Spread sunflower seeds onto a large baking sheet in a thin layer.
Place in the oven for a total of 10-15 minutes. After the first 5 minutes, rotate every 3 minutes until seeds are golden brown.
Remove from the oven, allow to cool for a couple of minutes.
Add roasted seeds to the bowl of your food processor or high powered blender. Begin to blend/pulse, for a total of 10-12 minutes.
While the machine is running, add oil (1 tablespoon at first) and a pinch of salt.
If you feel that your butter needs a bit more liquifying action, add additional oil. The full process will take 10-12 minutes to fully breakdown the seeds. Allow the machine to do it's thing, turn it off once in awhile to scrape down the sides of the bowl.
Store in an air-tight container in the fridge for up to 2 weeks.

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And of course a sunflower seed butter recipe wouldn’t be complete without a second recipe to put it to good use… and I have just the one for you here.

I just know a bunch of you are super savvy. I’d love to know…

What items do you make at home to save money?

What do you find most difficult to replicate?

This entry was tagged: nut butter, sunflower butter, sunflower seed