Homemade Sunflower Seed Butter Oil Free Recipes
SUNFLOWER SEED BUTTER
Sunflower seed butter is an easy nut-free alternative to peanut butter, made without any added oil. It's perfect for making nut-free school lunches and snacks!
Provided by Megan Gilmore
Categories Snack
Time 25m
Number Of Ingredients 3
Steps:
- Preheat the oven to 350ºF and spread the sunflower seeds out into an even layer on a rimmed baking sheet. Roast the seeds for 8 to 10 minutes, or until they smell fragrant. When you stir the seeds, they should glisten from their natural oils being release. Let the seeds cool for at least 10-15 minutes, so they won't melt the plastic of your food processor or blender container.
- Add the warm (but not piping hot) seeds to the bowl of a food processor or blender and process for 2 minutes. Stop and scrape down the sides of the machine, as needed.
- Continue processing the seeds, until they start to stick together and form a thick paste. This is a good sign! The seeds will need to process for roughly 5 more minutes, until a gritty sunflower seed butter starts to come together.
- Keep processing the seeds for another minute or two, until the sunflower seed butter becomes more runny and drippy in consistency. When it looks relatively smooth, you can add any seasonings you like, such as salt and granulated sugar, if you want to counter-balance the bitter flavor of the seeds. Process briefly to evenly distribute the seasonings, about 60 seconds.
- Transfer the sunflower seed butter to a glass jar, and let it cool completely before securing the top with a lid. (This way the jar won't steam from the heat, which could cause it to spoil faster.) Sunflower seed butter can be stored in an airtight container in the fridge for up to 1 month.
Nutrition Facts : Calories 176 kcal, Carbohydrate 9 g, Protein 6 g, Fat 15 g, SaturatedFat 1 g, Sodium 154 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
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