Game changer alert! I had never tried Sunflower Butter until a few weeks ago. I guess I just never had the opportunity and I sure wasn’t going to buy a $12 jar at Whole Foods just to risk not liking it. Well when I tasted my first spoonful of Sunflower Butter, to my surprise it tasted much more like peanut butter than any other nut butter I’ve had!
Peanut butter is one of those things that I randomly will realize I haven’t eaten it in a few years and really crave it. Sunflower butter to the rescue! Since I’m on the 21 Day Sugar Detox and on a ‘homemade’ kick right now, I thought I’d give it a go and make the sunflower butter at home!
Now it definitely takes a little more time and attention than Almond Butter, but it is definitely worth it!
Sunflower Butter – No Sugar Added
- 2 cups Raw Sunflower Seeds
- 1 tbsp Extra Virgin Olive Oil
- 1 Dash of Sea Salt
Take your sunflower seeds and place them in a skillet on top of the stove over medium heat. Toast the seeds for about three minutes constantly moving them around so that they don’t burn. Once they are looking toasty place the seeds in your food processor along with your dash of salt.
Now it’s time for patience! I processed mine for about 5 to 7 minutes before I paused to scrape the sides down. I continued this process for about 35 minutes and added in the olive oil about half way through. Once I got a creamy consistency that I was happy with, I called it a day and transferred my creamy Sunflower Butter to a small mason jar and enjoyed on a banana. Below are some pictures of the progress.
Have you ever tried to make Sunflower Butter?