Homemade Sunflower Butter Recipe — Make your own sunflower seed butter at home in just five minutes, with 2 ingredients, and at a fraction of the price of store-bought!
This recipe was first published in 2016, but has since been updated.
This is me. Posting a non-peanut butter butter recipe. I know this will come as a shock to many of you, but don’t be alarmed. Peanut butter and I are still happily married, joined at the hip, and madly in love.
But sometimes, a girl’s got to live a little. A.K.A I’m pretty broke this week, and this sunflower butter recipe is actually cheaper to make than peanut butter.
If I were to buy this? Peanut butter would come out on top every single time. Have you seen how much a jar of this stuff costs? At least $7 if not upwards of $10 a pop. That’s like a quarter of my grocery bill for a jar that is lucky if it lasts the week.
To make it? $2. Two-freakin-doll-hairs. I kid you not. The secret to it’s magic is all thanks to the land. The myth. The legend. Trader Joe’s.
A pound of these super seeds costs just $1.99. Deal city. If you don’t have a TJ’s in your hood, I’d say your next best bet is the bulk section to get the best deal. Or picket for a Trader Joe’s. Totally your choice.
Now when you make this, it will seem like it is NEVER going to turn into a butter. Trust me. It will. Just when you are about to give up. Run that thing for another minute. You won’t break your food processor, but giving a break every now and then to scrape down the sides is probably for the best.
And in the event, it does actually break, I’m not liable. Remember that.Print
A quick and easy way to make your own sunflower seed butter at home for a fraction of the price, and with only two ingredients.
- 16 ounces roasted and salted sunflower seed kernels
- 1 tablespoon olive oil or sunflower seed oil
- Pour sunflower seed kernels into the bowl of a food processor.
- Mix on high for 5-7 minutes, until mixture is smooth and creamy.
- Scrape down sides of bowl occasionally during mixing.
- In last minute of mixing, stream in oil.
- Transfer to a jar with a lid, and store up to 2 weeks, or 4 weeks in the fridge.
This recipe can be made without the extra oil, but the texture won’t be as creamy.
Make it low-sodium by using unsalted seeds instead, and adding your own in to taste.
This recipe can be adapted for other nut butters too, such as peanuts, almonds, or cashews.
Keywords: sunflower seed, nut free, vegan, vegetarian, gluten free
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