📝 About This Recipe
Unlock the deep, earthy richness of sunflower seeds with this velvety, homemade spread that rivals any store-bought nut butter. Slow-roasting the seeds brings out a sophisticated nuttiness and a hint of natural sweetness, while a touch of wildflower honey and sea salt balances the flavors perfectly. This allergen-friendly masterpiece is incredibly smooth, nutrient-dense, and possesses a beautiful golden hue that brightens any breakfast table.
🥗 Ingredients
The Base
- 3 cups Raw Sunflower Seeds (hulled, unsalted)
Flavor Enhancers
- 2 tablespoons Wildflower Honey (or maple syrup for a vegan option)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Pure Vanilla Extract (optional, for aromatic depth)
- 1/4 teaspoon Ground Cinnamon (optional)
Texture & Emulsion
- 1-2 tablespoons Sunflower Oil (or any neutral oil, only if needed for smoothness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper to ensure even roasting and easy cleanup.
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2
Spread the raw sunflower seeds in a single, even layer on the prepared baking sheet. Crowding the seeds will lead to uneven steaming rather than roasting.
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3
Roast the seeds for 12-15 minutes, stirring halfway through. Watch them closely; they are ready when they turn a light golden brown and smell fragrantly nutty.
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4
Remove the seeds from the oven and let them cool for exactly 5 minutes. You want them warm to help release their natural oils, but not so hot that they melt the motor of your food processor.
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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. At this stage, the seeds will transform from whole seeds into a dry, gritty meal.
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7
Scrape down the sides of the bowl with a rubber spatula to ensure every bit is incorporated. Process for another 2-3 minutes; the mixture will start to clump together into a thick paste.
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8
Continue processing for another 3-5 minutes. Be patient! This is the 'magic phase' where the oils fully release and the paste transforms into a glossy, liquid butter.
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9
Once the butter is completely smooth and runny, add the honey, sea salt, vanilla extract, and cinnamon.
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10
Pulse the processor to incorporate the flavorings. Note: Adding liquid sweeteners can sometimes cause the butter to 'seize' or thicken slightly.
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11
If the butter is too thick for your liking, add the sunflower oil one teaspoon at a time while the processor is running until your desired silky consistency is reached.
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12
Give the butter one final taste test and add a pinch more salt if the flavors need brightening.
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13
Pour the finished sunflower seed butter into a clean glass jar. Let it cool completely at room temperature before sealing with a lid.
💡 Chef's Tips
Always start with raw seeds and roast them yourself; pre-roasted seeds often lack the moisture needed for a creamy emulsion. Be patient during the processing phase—it can take up to 10 minutes depending on your equipment's power. If your food processor gets very hot, stop and let it rest for a few minutes to avoid overheating the motor and the oils. Store the butter in the refrigerator to prevent the natural oils from going rancid; it will stay fresh for up to one month. For a 'crunchy' version, set aside 1/4 cup of the roasted seeds and fold them in at the very end.
🍽️ Serving Suggestions
Slather generously over warm, toasted sourdough bread topped with sliced bananas and a drizzle of honey. Use as a nutritious dip for crisp Granny Smith apple slices or celery sticks. Swirl into a hot bowl of steel-cut oatmeal with fresh berries for a protein-packed breakfast. Whisk into a savory ginger-soy dressing for a nut-free alternative to peanut satay sauce. Pair with a cold glass of almond milk or a robust dark roast coffee.