How To Make Creamy Sunflower Seed Butter Food

HOMEMADE SUNFLOWER SEED BUTTER, EXTRA CREAMY

Steps:

• In the bowl of a 14 cup food processor, place the toasted sunflower seeds and process. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the seeds to move to convert to butter!)
• As mixture goes from a flour like consistency to clumping together (the oil is starting to be released from the heat of the machine and friction), add in 2 tablespoons of light tasting oil. Be patient, this can take a several minutes.
• Continue processing, and as the mixture continues to warm and the oils release, it should turn creamy and smooth and whir happily, easily inside the bowl. If not, it is OK to add a bit more oil until the mixture is runny and whirring smoothly.
• Continue to process for another 2-3 minutes.
• Add in the stevia (or any low/no water sweetener), and salt to taste, and process to mix. Your sunflower butter should be ready at this point...but....
• For an extra creamy punch, if you own a high powered blender, pour the mixture while still warm and liquidy into the blender cup and process one to two full cycles. (I have tried making it in my blender alone before and EVERY TIME it seemed like my blender was working WAY too hard to accomplish this, so I found the food processor/blender combo to be my best bet). If you do not have an high powered blender, it is also OK to process several more minutes in your processor for additional creaminess.

SUNFLOWER SEED BUTTER

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.

HOW TO MAKE CREAMY SUNFLOWER SEED BUTTER

Steps:

• Sweeten and add flavorings: Now that the seed butter is smooth, add the salt, cinnamon, coconut oil and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.

HOW TO MAKE YOUR OWN SUNFLOWER SEED BUTTER

Steps:

• Roast sunflower seeds until golden brown then set aside to cool. I found the best method to toast them is in a dry cast iron skillet over low-medium heat for approximately 10-15 minutes. Set aside to cool a little.
• Place your sunflower seeds into a food processor and blend for about 1-2 minutes or until the seeds look fine like brown sugar, scraping down the sides as necessary.
• With food processor running, drizzle in oil�a tablespoon at a time�until mixture is to desired consistency and texture is the same as that of peanut butter.
• If using unsalted seeds, stir in a little sea salt, to taste.
• Stir in sweetener of choice, to taste.