📝 About This Recipe
This velvety, nut-free spread offers a sophisticated alternative to traditional nut butters, boasting a deep, earthy richness and a whisper of natural sweetness. By slow-roasting organic sunflower kernels, we unlock a complex, toasted aroma that is beautifully balanced with a touch of sea salt and wildflower honey. It is a nutritional powerhouse that delivers a creamy, luxurious mouthfeel perfect for those seeking a wholesome, allergen-friendly pantry staple.
🥗 Ingredients
The Core Base
- 3 cups Raw Sunflower Kernels (hulled and unsalted)
Flavor Enhancers
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1 1/2 tablespoons Wildflower Honey (can substitute with maple syrup for vegan option)
- 1/2 teaspoon Pure Vanilla Extract (high quality)
- 1/4 teaspoon Ground Cinnamon (optional, for warmth)
Texture & Emulsion
- 1-2 tablespoons Sunflower Oil (neutral flavor, use only if needed for smoothness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position the oven rack in the center to ensure even heat distribution for the seeds.
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2
Spread the raw sunflower kernels in a single, even layer on a large, rimmed baking sheet. Avoid overcrowding to ensure every seed toasts uniformly.
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3
Roast the seeds for 10-15 minutes. Shake the pan every 5 minutes. You are looking for a light golden-brown color and a fragrant, nutty aroma.
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4
Remove the seeds from the oven and let them cool for exactly 5 minutes. They should be warm to the touch but not hot; the residual heat helps release the natural oils during blending.
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5
Transfer the warm seeds into a high-speed blender or a heavy-duty food processor fitted with the 'S' blade.
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6
Process on low speed for 2 minutes. The seeds will first turn into a fine, sandy flour. Do not be discouraged; this is the first stage of the transformation.
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7
Scrape down the sides of the bowl with a rubber spatula to ensure all particles are being incorporated into the blades.
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8
Continue processing on medium speed for another 3-4 minutes. You will notice the mixture starting to clump together as the oils are released.
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9
Increase to high speed. The mixture will transition from a thick paste to a glossy, liquid butter. This may take another 2-3 minutes depending on the power of your machine.
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10
Once the texture is completely smooth, add the sea salt, honey, vanilla extract, and cinnamon.
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11
Pulse several times to incorporate the flavorings. If the mixture seems too stiff or 'chalky,' drizzle in the sunflower oil one teaspoon at a time while the motor is running until your desired silkiness is achieved.
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12
Taste the butter carefully. Adjust the salt or sweetness if necessary, but remember the flavors will deepen as the butter cools.
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13
Pour the finished butter into a clean glass jar. Let it cool completely at room temperature before sealing with a lid.
💡 Chef's Tips
Do not skip the roasting step; it is essential for developing the deep flavor and helping the oils release. Be patient during the blending process; it can take up to 10 minutes for the seeds to turn into smooth butter. If your food processor gets too hot, turn it off and let it rest for 5 minutes to avoid overheating the motor or the butter. Store the butter in the refrigerator for up to 1 month; because it lacks stabilizers, some oil separation is natural—just stir it before use. For a 'crunchy' version, set aside 1/4 cup of the toasted seeds and fold them in at the very end.
🍽️ Serving Suggestions
Slather generously over warm, toasted sourdough bread with a drizzle of extra honey. Use as a dip for crisp Granny Smith apple slices or celery sticks for a healthy snack. Swirl into a bowl of hot steel-cut oatmeal topped with fresh berries and hemp hearts. Whisk into a savory ginger-soy dressing to create a nut-free 'satay' sauce for noodles. Pair with a cold glass of almond milk or a hot cup of Earl Grey tea.