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
SUPER SEEDY SUNFLOWER BUTTER
Steps:
- If your sunflower seeds are roasted (select unsalted if possible), skip this step. Otherwise, preheat oven to 350 degrees F (176 C) and spread sunflower seeds on a baking sheet.
- Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.
- Add roasted sunflower seeds to a food processor (or high speed blender) and blend until a butter forms, scraping down sides as needed. It should take about 5-7 minutes. Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).
- Add salt, chia seeds, flax seed, hemp seed, and pumpkin seeds and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt, or a bit of sweetener of choice if desired (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
- This spread is perfect for toast, baked goods, waffles, pancakes and more! Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!
Nutrition Facts : ServingSize 2 two-Tbsp servings, Calories 162 kcal, Carbohydrate 5.7 g, Protein 5.8 g, Fat 14 g, SaturatedFat 1.3 g, Fiber 2.6 g, Sugar 0.7 g
ROASTED SUNFLOWER SEED BUTTER
This sugar free, three ingredient roasted sunflower seed butter is a delicious and inexpensive allergy-friendly replacement for nut butters.
Provided by Alexandra Daum
Categories Snacks
Time 20m
Number Of Ingredients 3
Steps:
- Preheat your oven to 150°C / 300°F. Place the sunflower seeds onto a large baking sheet and spread into an even layer, then roast for 10-15 minutes, or until lightly golden. Remove from the oven and cool for another 15 minutes.
- Place the roasted seeds into the bowl of a food processor fitted with the blade attachment. Blend for about 10 minutes, stopping if the processor heats up, and scraping down the sides of the bowl with a spatula if needed.
- Once it's almost finished, add the salt and dates, then blend another minute or so. The butter might come up the sides as it blends but I find that using a larger amount helps to prevent this from becoming too much of a problem. Blend until very smooth and shiny looking, then go a little longer just in case.
- Store the finished sunflower seed butter in a sealed jar in the refrigerator for two weeks or longer.
Nutrition Facts : ServingSize 400 grams / 1.5 cups
SUNFLOWER SEED BUTTER COOKIES
Make and share this Sunflower Seed Butter Cookies recipe from Food.com.
Provided by azrockchick
Categories Dessert
Time 40m
Yield 2-3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Stir together flour, baking soda, baking powder and salt.
- In a separate bowl, beat together butter, Sunflower Seed Butter and both sugars until fluffy.
- Beat in eggs and vanilla.
- Gradually beat in flour mixture.
- Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours.
- Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ugreased baking sheets. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie.
- Bake for about 10 minutes, or until golden brown. Careful not to burn the bottoms. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.
Nutrition Facts : Calories 1746.8, Fat 75.2, SaturatedFat 45.5, Cholesterol 394.5, Sodium 1605.9, Carbohydrate 251.7, Fiber 3.4, Sugar 155.3, Protein 19.9
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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- If the mixture is still dry and thick after 10 minutes of processing, process a little longer. It may take an additional 5-6 minutes for the sunflower seed oil to release and thin out.
- Once the sunbutter has reached your desired consistency, add in maple syrup, vanilla and sea salt. Give the processor a few more pulses to combine, then turn machine off and remove the sunbutter with a spatula.
- Store in an airtight container at room temp for up to a week. Keep in the fridge for longer storage.
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- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a medium skillet over medium heat, heat sunflower seeds until lightly browned and fragrant, stirring occasionally, about 5 to 10 minutes.
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