Make sunflower seed butter 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 and seed butter fanatic and love making my own. I’ve made flavored almond butter and flavored peanut butter but figured it was time to share how easy it is to make sunflower seed butter at home.
Besides being a great baseball snack, sunflowers are actually a really great little seed! They are not a common food allergy so are a great snack for schools. They are packed with vitamins and minerals including copper, manganese and selenium. They do have a decent amount of calories so it’s recommended to eat them in moderation… as with everything!
You can absolutely make “plain” sunflower seed butter with just roasted sunflower seeds but I like to add a few add-ins like maple syrup and vanilla. I find that the flavor is more balanced and appealing but you can experiment and find what you prefer.
To make sunflower seed butter, my biggest tip is patience! The seeds will blend in your food processor for 10-15 minutes. The seeds are first ground to a powder and if you keep grinding they’ll become thicker. Keep going until the sunflower seed oil is released and the end mixture is a smooth, creamy mixture. Just keep going!
After you blend the seeds, you’ll add in the additional flavors. Like I mentioned, I add in maple syrup, vanilla extract and sea salt. You can skip the sea salt if you are using salted sunflower seeds. Store in an airtight container at room temperature for up to a week or in the fridge if you need to store for longer.
If you try this homemade sunflower seed butter recipe please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers.