Make sunbutter at home with this simple and cost-effective recipe! Roasted sunflower seeds, maple syrup and vanilla make for a delicious sunflower seed spread that’s great for those with nut-allergies and safe for school.
As most of you know, I’m a nut/seed butter fanatic and love making my own so I wanted to pop in this afternoon and share how easy it is to make sunbutter at home.
All you need is roasted sunflower seeds, a food processor and about 15 minutes to make plain sunbutter! It’s so easy you don’t really need a recipe. I like plain sunbutter okay, but found that I like it even more with a few add-ins like maple syrup, vanilla and sea salt so that’s the recipe I’m sharing today.
- 2 cups roasted sunflower seeds
- 2 teaspoons pure maple syrup
- 1 teaspoon vanilla
- 1 teaspoon sea salt (only add if using unsalted seeds)
- Place sunflower seeds in your food processor and process for 9-10 minutes.
- If the mixture is still dry and thick after 10 minutes of processing, process a little longer. It may take an additional 5-6 minutes for the sunflower seed oil to release and thin out.
- Once the sunbutter has reached your desired consistency, add in maple syrup, vanilla and sea salt. Give the processor a few more pulses to combine, then turn machine off and remove the sunbutter with a spatula.
- Store in an airtight container at room temp for up to a week. Keep in the fridge for longer storage.
Looking for other nut butter recipes? Try these:
See you bright and early tomorrow morning! Enjoy the rest of your Sunday evening.