Sunflower Butter

So I have been wanting to make sunflower butter for several months now. But I felt like it was such a huge task. Like blending up several cups in the food processor would just be too difficult. I couldn’t simply possibly do it! And then it came. The day I took the sunflower seeds out of the cupboard. And placed them on my counter, turned my oven on, got my baking sheet and roasted them right up. And then it was just my food processor and the sunflower seeds and all of the sudden we had butter on hand. Almost faster than driving to the store and buying it for myself.

So smooth. So creamy. So perfect.

Once you place the sunflower seeds in the food processor, it only takes about 5 minutes until the consistency turns a little pasty. But give it a few several more minutes and it will be smooth and creamy, almost a chewy texture. I like my sunflower seed butter a little more drippy, so I add a few tablespoons of olive oil or coconut oil. And of course the flakiest sea salt, which I’ll always be generous with! Then you can store the sunflower butter in a mason jar in the fridge or if you end up using it during the week you can just keep it in your cupboard. This has been my new favorite butter to add into treats like my peppermint fudge and I’m sure you could substitute it in my peanut butter cereal bars too!

This week, I’ve been making a quick breakfast with rice cake, sunflower butter and a sliced banana on top. I’m sure this would be a great topping for smoothies, oatmeal bowls, pancakes, ice cream, toast and baked into goodies! I also know that some schools can’t have nut butters because of allergies, so this would be a perfect substitution for peanut butter and jelly sandwiches. And it’s also a cheaper option to make it yourself than buying a container. Plus, if you want you could add super fun mix-ins like chia seeds, hemp seeds, coconut flakes or to make it a bit sweet some maple syrup. And if you need a last minute Christmas gift, here is a great option!