Luxurious Sunflower Seed Butter Recipes

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LUXURIOUS SUNFLOWER SEED BUTTER



Luxurious Sunflower Seed Butter image

Plain sunflower seed butter can taste quite bitter so I've improved its flavour by adding a touch of coconut sugar, cinnamon, and some virgin coconut oil to thin the consistency just a bit. The result is a sunflower seed butter you'll want to add to everything, and eat by the spoonful. Even though it's not the ever popular almond or peanut butter, you won't feel like you're missing out when you make this nut-free spread.

Provided by Angela Liddon

Categories     Vegan     Nut Butter

Time 25m

Yield 1 3/4 cups

Number Of Ingredients 7

3 cups (about 400g) raw shelled sunflower seeds
1/4 cup coconut sugar
2 tablespoons virgin coconut oil, softened
Pinch of pink Himalayan sea salt or other fine sea salt, to taste
1/2 teaspoon cinnamon, or to taste (optional)
1 teaspoon pure vanilla extract
1 vanilla bean, seeded or 1/4 teaspoon pure vanilla bean powder (optional)

Steps:

  • Preheat oven to 325F. Line a large baking sheet with parchment paper and spread on the seeds in an even layer. Roast for 9-12 minutes, until some of the seeds are lightly golden. Cool the seeds for a few minutes before using.
  • Meanwhile, add the sugar into a high speed blender and grind until a powder forms. Leave the lid on and set aside so the "dust" can settle.
  • Spoon the toasted seeds into a heavy-duty food processor. (I like to spoon the seeds into my measuring cup and transfer them that way. When I have about 1/2 cup of seeds left on the pan I will use the parchment paper to "funnel" the remaining seeds into the processor.)
  • Process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage. (If you have a chute, you can leave it open to allow steam to escape.)
  • Add the coconut oil and process for another couple minutes. The butter will clump together into a large ball and it'll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.
  • Now, add in the ground sugar, salt, and cinnamon. Process for another few minutes until smooth. Now, slowly stream in the vanilla while processing. Add in the vanilla bean seeds, if using. You can add a touch more oil if you need to thin out the butter (but do not add water or liquid sweetener because it will seize). I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth. I process for a total of about 8 minutes, but timing will vary based on your food processor and preference. Some machines may need to run for upwards of 15 minutes to get the seed butter smooth enough.
  • Transfer the sunflower seed butter into an air-tight container. Chill in the fridge. Here it'll keep for about 2 months and it will remain "spreadable" even when chilled.

Nutrition Facts : ServingSize 1 tablespoon, Calories 100 calorie, Fat 8 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Sugar 2 grams, Protein 3 grams

SUNFLOWER SEED BUTTER



Sunflower Seed Butter image

This homemade Sunflower Seed Butter is a healthy, nut-free alternative to peanut butter. If you have a high-powered food processor, it's easy to make with raw or roasted seeds. Seed butter tastes amazing on toast, with granola, or by the spoonful.

Provided by Meggan Hill

Categories     Pantry

Time 20m

Number Of Ingredients 3

12 ounces sunflower seeds (roasted (2 1/4 cups))
1/4 cup brown sugar (or to taste, optional)
1 teaspoon salt (or to taste, optional)

Steps:

  • Place sunflower seeds into the jar or bowl of a high-powered blender or food processor, respectively. Pulse the sunflower seeds until they are finely chopped.
  • Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The sunflower seed will be dry and gritty.
  • Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down sides. The sunflower seed butter will start to form a clumpy paste. If using raw sunflower seeds, you may need to add 1-2 tablespoons unflavored oil to facilitate the blending.
  • Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down sides. The sunflower seed butter will be thick and grainy at this point. Add more oil, if needed.
  • Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The sunflower seed butter should be creamy and smooth at this point. It may be hot to the touch, so allow it to cool before transferring to a jar. If using sugar or salt, add it now and process or blend again to combine (I like 1/4 cup brown sugar and 1 teaspoon salt).
  • The sunflower seed butter will keep in a covered container in the refrigerator for several months, but can also be kept at room temperature for a couple of weeks.

Nutrition Facts : Calories 183 kcal, ServingSize 2 tbsp, Carbohydrate 10 g, Protein 6 g, Fat 15 g, SaturatedFat 1 g, Sodium 198 mg, Fiber 2 g, Sugar 5 g

HOMEMADE SUNFLOWER BUTTER



Homemade Sunflower Butter image

It just takes one ingredient to make this sunflower seed butter! I use a Vitamix® and cannot guarantee similar results with a different brand. If you don't plan on using right away, store in the refrigerator.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 16

Number Of Ingredients 2

2 cups sunflower seeds
1 teaspoon salt

Steps:

  • Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
  • Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 3.6 g, Fat 9.3 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 147 mg, Sugar 0.5 g

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