Sunflower seed butter is a tasty alternative to peanut butter that is one of my favourite spreads on toast or bagels! It is packed with healthy fats and nutrients from natural sunflower seeds and is a great substitute for people who are allergic to tree nuts. It can be a bit pricey to buy in the grocery store, so why not make your own for half the price in only 20 minutes?
2 cups natural, shelled sunflower seeds
1-2 Tbsp. canola oil or coconut oil
Pinch of salt
If you prefer the flavour of toasted nuts/seeds, then toast your sunflower seeds in a large skillet over medium heat for 8-10 minutes, or until lightly browned and fragrant. I always find toasting nuts or seeds makes them extra flavourful so I did this step, but it's completely a personal preference.
Place your seeds and pinch of salt in a large food processor and process on high speed for 6-8 minutes, scraping down the sides of the processor bowl with a rubber spatula every couple of minutes. It should look like a fine powder at this point.
Add in 1 Tbsp. of oil and continue to process on high until it smooths out and comes together in a nut butter consistency, about another 8-10 minutes.. Add additional oil if needed to help it smooth out.
Transfer the sunflower seed butter to a jar or sealable container and store in the refrigerator for up to one month. There may be a natural separation between the oil and the seed solids, and if this occurs then just give the butter a stir before using. Use as you would peanut butter.
*Recipe by Brooke McMillan