SUNFLOWER SEED BUTTER
This homemade Sunflower Seed Butter is a healthy, nut-free alternative to peanut butter. If you have a high-powered food processor, it's easy to make with raw or roasted seeds. Seed butter tastes amazing on toast, with granola, or by the spoonful.
Provided by Meggan Hill
Categories Pantry
Time 20m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 183 kcal, ServingSize 2 tbsp, Carbohydrate 10 g, Protein 6 g, Fat 15 g, SaturatedFat 1 g, Sodium 198 mg, Fiber 2 g, Sugar 5 g
HOMEMADE SUNFLOWER BUTTER
It just takes one ingredient to make this sunflower seed butter! I use a Vitamix® and cannot guarantee similar results with a different brand. If you don't plan on using right away, store in the refrigerator.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
- Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 3.6 g, Fat 9.3 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 147 mg, Sugar 0.5 g
HOMEMADE SUNFLOWER SEED BUTTER (OIL-FREE)
A delicious one ingredient sunflower seed butter recipe (sunbutter). Plus the health benefits of sunflower seeds, flavored sunflower seed butter options, and sunflower seed butter uses & recipes!
Provided by Samira
Categories DIYs
Time 23m
Number Of Ingredients 1
Steps:
- This step helps the seeds start releasing some of their natural oils and enhances the flavor. However, if you'd prefer to make raw sunbutter, then you can skip this step.Spread the raw sunflower seeds across a baking sheet. Then, roast the seeds in the oven at 330ºF/165ºC (fan assisted) for 8 minutes, or until the seeds are golden brown.
- Remove the sunflower seeds from the oven and leave them to one side until cool to touch.
- Pour the sunflower seeds into your food processor or blender and blend till smooth. During this process, the seeds will go through several stages. First, they'll be ground into a fine meal. Then they will start to thicken up and form a ball, then a thick paste, and finally a smooth, creamy sunflower butter.Do this in intervals of around 2-3 minutes, so the seeds (and your machine) don't overheat. The longer you blend, the runnier consistency the seed butter will be.If you don't have a processor/blender that auto scrapes down the sides, you should do that every time you pause the machine to make sure all the seeds are blended till super smooth.This process can take as little as 2 minutes, 15 minutes, or even 30+ depending on your machine (for me, it takes 12-15 minutes for the super smooth sunflower butter I end up with).If you're using raw sunflower seeds, you might find that they won't move past the powdery/ball stage. At that point, you may need to add a tablespoon of neutral oil to get the machine working. However, I recommend allowing it to run for 10 minutes (with breaks every 2-3 minutes), to give it a chance, first!
- Once the homemade sunflower seed butter is ready, transfer it to an airtight glass container.If you want to add extra ingredients - like salt, sweetener, flavorings, etc. (keep reading below for ideas), add them in right at the end (after achieving your desired consistency) - then pulse a few times to distribute it within the sunflower butter.
- Yes, but the process will take quite a bit longer. You'll first need to soak the seeds in filter water for 3 hours (or overnight). Then, drain the seeds and pat them dry (well!).
- You can then use a dehydrator at 104ºF/40ºC for 10-12 hours or until the seeds are completely dry (if you want to make raw sunflower butter). Alternatively, roast them in the oven at a low temperature (until dry) - then increase the heat to roast them if preferred.Why go to this effort? Soaking the seeds can help to "activate" them - which means the nutrients within will become more bioavailable for the body (meaning more easily absorbed), and the phytic acid reduces (which is an enzyme inhibitor).
- Store: you can store the sunflower butter in the refrigerator for at least 6 weeks. Make sure to use clean utensils every time you use some.Freeze: alternatively, transfer the sunbutter to a freezer-safe container and freeze for between 3-4 months.Note* When you put any nut or seed butter in the fridge, it will solidify, and the oils can separate. Don't panic - simply mix it well before using. You can also move your portion to a small bowl and allow it to rest at room temperature for 10 minutes before stirring and using.
Nutrition Facts : ServingSize 1 Tbsp, Calories 98 kcal, Carbohydrate 3 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g
HOW TO MAKE YOUR OWN SUNFLOWER SEED BUTTER
Use your favorite sweetener: honey, unrefined cane sugar, agave, barley malt, etc. (A light drizzle-about 1/2 teaspoon of real maple syrup tasted good in this!) It is very important to be certain the sunflower seeds you use for this recipe are fresh. If not, the butter will taste "off"-rancid. To store, use a covered container and refrigerate. From deliciouswisdom.com.
Provided by COOKGIRl
Categories High Protein
Time 20m
Yield 3/4 cup
Number Of Ingredients 4
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.
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Servings 2Total Time 10 minsEstimated Reading Time 5 mins
- Pour the sunflower seeds into the food processor with the standard s-shaped blade in the bottom of the bowl. Pulse several times.
- Process the sunflower seeds, pausing to scrape the sides after a couple of minutes. Continue until smooth and creamy. This will take approximately 5 minutes, though exact time will vary depending on your machine.
- Add your sugar to taste, little by little, until desired sweetness is reached. Continue to process for another 5 minutes.
- Pour the sunbutter into a jar with a tight-fitting lid and store in the refrigerator. The sunbutter should keep for about a month in the fridge. Makes approximately 2 cups.
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