Unlike a lot of the posts and recipes for sunflower seed butter I found online while researching my own approach, I’m going to keep it simple.
- 3 cups raw shelled sunflower seeds
- Himalayan mineral salt to taste
And here’s the complete directions:
- Preheat oven to 350 degrees.
- Spread the sunflower seeds out in an even layer on a clean, dry cookie sheet or a clean dry cookie sheet lined with baking parchment.
- Put the seeds in the preheated oven and check after 8-10 minutes. Stir them, then return them to the oven for another 3-5 minutes until they are golden.
- Let them cool to room temperature or just slightly warm.
- Working in batches, put the seeds in a food processor (if you use a full size food processor you can probably just do the whole 3 cups at once.. I use a mini* so I break it up in 1 cup of seeds batches as to get the best grind and not overload the machine.
- Reverse the grind from time to time, pulse etc and be sure to stop and scrape the sides of the bowl so that everything is ground evenly. Add salt to taste and if you’re like me, keep tasting! HAHAH.
- Eventually (and oddly quickly) it will stop looking like sand or gravel and will become a ball of sunflower seed butter. break it up manually, or the machine will do it for you – and then it will nearly resemble commercial chunky sunflower seed butter after the next grind or two.
- Store in a jar or sealed pyrex container.
I just eat this stuff with a spoon, or with celery and carrot sticks, it’s also an ingredient to a sauce I’ve gotten into making that’s inspired by Thai peanut sauce…
*For those of you wondering what I used to make the sunflower seed butter on Instagram yesterday… they used to only sell this more burly model of the Cuisinart 4-cup chop (mini food processor) at Williams-Sonoma but now it appears to be available on Amazon! I would recommend purchasing an extra blade as they do eventually wear a bit. Other than that this is an extremely reliable kitchen gadget.
Here’s the little screaming thing in action: