Roasted Sunflower Seed Butter
This sugar free, three ingredient roasted sunflower seed butter is a delicious and inexpensive allergy-friendly replacement for nut butters.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 400 grams / 1.5 cups
/ 3 cups sunflower seeds
soft dates or 1 tablespoon coconut sugar
Preheat your oven to 150C / 300F. Place the sunflower seeds onto a large baking sheet and spread into an even layer, then roast for 10-15 minutes, or until lightly golden. Remove from the oven and cool for another 15 minutes.
Place the roasted seeds into the bowl of a food processor fitted with the blade attachment. Blend for about 10 minutes, stopping if the processor heats up, and scraping down the sides of the bowl with a spatula if needed. Once it's almost finished, add the salt and dates, then blend another minute or so. The butter might come up the sides as it blends but I find that using a larger amount helps to prevent this from becoming too much of a problem. Blend until very smooth and shiny looking, then go a little longer just in case.
Store the finished sunflower seed butter in a sealed jar in the refrigerator for two weeks or longer.
• If you have a standard food processor, I don't recommend reducing the recipe. It will keep for a long time in the refrigerator and any less makes it too difficult to blend properly.