Ingredients
Directions
Preheat oven to 225 degrees F.
Spread the sunflower seeds out evenly on a baking sheet.
Roast for 25 minutes, tossing about halfway through.
Let cool slightly (but while they’re still warm) before transferring them to a food processor. Blend until smooth. This will require several times of scraping down the sides of the food processor with a spatula and blending again before reaching a smooth consistency.
Once the sunflower seeds are smooth, add the date paste and salt, if using. Blend again until creamy and smooth.
Let the seed butter cool before transferring it to a 16-ounce mason jar or similar jar that has a lid for storage.
Chef's Notes
Substitutions
Substitute a portion of the sunflower seeds with pumpkin seeds, roasting the pumpkin seeds with the sunflower seeds.
Substitute a portion of the sunflower seeds with hulled hemp seeds, but no need to roast the hemp seeds. Simply add the hemp seeds to the sunflower seeds before blending.
Prep Ahead
Roast the sunflower seeds ahead of time and store in an airtight container in the refrigerator for up to one week before making into a seed butter.
Storage
Store the sunflower butter in an airtight container in the refrigerator for up to two weeks.
Ingredients
Directions
Preheat oven to 225 degrees F.
Spread the sunflower seeds out evenly on a baking sheet.
Roast for 25 minutes, tossing about halfway through.
Let cool slightly (but while they’re still warm) before transferring them to a food processor. Blend until smooth. This will require several times of scraping down the sides of the food processor with a spatula and blending again before reaching a smooth consistency.
Once the sunflower seeds are smooth, add the date paste and salt, if using. Blend again until creamy and smooth.
Let the seed butter cool before transferring it to a 16-ounce mason jar or similar jar that has a lid for storage.
