Sunflower Seed Butter

Sunflower Seed Butter #vegan #paleo #glutenfree

Saving money on groceries is the name of my eating healthy game.

I’ll make my own dairy-free ranch salad dressing, paleo cheese sauce, or sandwich wraps if it means saving a buck.

I’ll replace expensive ingredients for less expensive ones in recipes like my lemon pudding, or my roasted vegetable cabbage rolls if I know it wont sacrifice taste.

But there was just something about that $8 jar of sunflower butter that got me ever time I was at the grocery store.

Something needed to be done. So, I roasted a bunch of seeds, ground them up (with no expectations of it actually being good) and it tasted so much like the storebought version, I’ve made a promise to myself that I’ll never go back.

At the rate I go through sunflower butter, I just claimed back at least $300 per year.

Shoe shopping, anyone?

Sunflower Seed Butter #vegan #paleo #glutenfree

To print, email or text this recipe, click here.

5.0 from 3 reviews
Sunflower Seed Butter
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Super simple roasted sunflower seed butter that's smooth and full of flavor.
Ingredients
  • 3 cups raw, unsalted hulled sunflower seeds
  • 1-2 tablespoons grape seed oil
  • pinch sea salt
Instructions
  1. Preheat oven to 350F.
  2. Spread sunflower seeds onto a large baking sheet in a thin layer.
  3. Place in the oven for a total of 10-15 minutes. After the first 5 minutes, rotate every 3 minutes until seeds are golden brown.
  4. Remove from the oven, allow to cool for a couple of minutes.
  5. Add roasted seeds to the bowl of your food processor or high powered blender. Begin to blend/pulse, for a total of 10-12 minutes.
  6. While the machine is running, add oil (1 tablespoon at first) and a pinch of salt.
  7. If you feel that your butter needs a bit more liquifying action, add additional oil. The full process will take 10-12 minutes to fully breakdown the seeds. Allow the machine to do it's thing, turn it off once in awhile to scrape down the sides of the bowl.
  8. Store in an air-tight container in the fridge for up to 2 weeks.

View nutrition information (once on page, scroll down)

And of course a sunflower seed butter recipe wouldn’t be complete without a second recipe to put it to good use… and I have just the one for you here.

I just know a bunch of you are super savvy. I’d love to know…

What items do you make at home to save money?

What do you find most difficult to replicate?

Pin It

57
Comments | Leave Your Comment

    • So happy that you like it, Olivia! I’d love to hear how it goes for you when you give it a try. Enjoy your day :)

    • Hi Nora – not a stupid question at all! Yep, it can replace any type of nut butter for any recipe you have.

        • Oh great idea! But just a word of warning Nora, sunflower butter makes cookies turn green if there is baking soda in the recipe. So don’t freak out if you take out a warm batch of green cookies; they’re still delicious! And to eliminate the green colour, I’ve heard that adding lemon juice can reduce it and just leaving out the baking soda.

          Also, great recipe Leanne. I love sunflower butter but need to be reminded every now and then how easy and affordable it is to make such things at home! Thank you!

  1. I’m always looking for ways to save on food costs, both at home and in the bakery. I try to make as much as I can on my own–sunflower seed, hemp and flax milk, pumpkin seed butter and jams.

    What I find the most difficult to replicate is Coconut butter. I’ve seen a few recipes online, but can never get mine to turn out as smooth as the ones in the store.

    • I used to be in love with pumpkin seed butter but haven’t made it in years. Good call, Jennifer!

      Totally with you on the coconut butter. I gave up on that stuff awhile ago. I just can’t get it as good no matter how hard I try.

    • It’s so good! A nice change from almond and other nuts. If they’re roasted, they’re even better!

  2. All your newsletter subscribers must be busy reading the most-awesome Dessert Freedom Recipe Guide.
    I loved the smell in the kitchen when you made the sunflower seed butter.

  3. Looks yummy – I’ve never had sunflower butter before. We do love to snack on raw sunflower seeds and keep them in a pretty jar on my counter at all times! Can you use this same method with other seeds/nuts? I’d love to try to make almond butter since I spend so much on the raw almond butter at the store.

    I’m only a few months into being dairy-free and clean eating so I’m still learning the ropes. I do make homemade Larabars that I’m very proud of. (Hah, they’re SO EASY to make!) I am hoping to make green powder when I stock up on organic greens when they go on sale. To use in my smoothies, but I’m sure you can sprinkle it on lots of other things – soups, salads, tomato sauce, etc. Like this: http://bonzaiaphrodite.com/2011/08/diy-homemade-green-powder/

    • I use the same process for all of my nut butters and seed butters although sometimes I don’t roast them and just go at it raw.

      I didn’t even know you could make your own green powder…. that’s amazing! Thanks for sharing the link, Kim :) Good luck in your dairy-free/clean eating pursuits! Have you checked out my done with dairy page?

      • I have! I’ve been in love with your site since your cream of mushroom soup recipe brought me here.
        Hmmm, I wonder what pumpkin seed butter would turn out like…

  4. Leanne~ Just wanted to say CONGRATULATIONS(!!!!) on your beautiful new dessert cookbook. I am so happy for you and for all of your readers :) You are really such an inspiration to me. Hugs

    • Thank you!! It’s been a whirlwind of a day. Hugs right back at you. Thanks for the words of encouragement :)

    • I’ve never made nut butter in my vitamix… well, I’ve tried but never had any luck with it. But I’ve seen a ton of people do it which is why I included it in the step by step. If you have a food processor, you should be good to go!

    • You can totally make this without a Vita-mix, Shel! Just use a food processor. Personally, I only ever make nut butters in my FP and would NEVER attempt it in the Vita-mix — the container is too narrow and deep to make for seamless nut butter making. :) I know they say you can on their site, but my VM gets cranky just when I’m making thick hummus so I don’t dare trust it with nut butter.

      If you have a food processor, give it a go!

  5. mmmm, this sounds so tasty, I love making almond butter and other nut butters but a nut free butter should be on the menu in the future. I always make hummus at home, it is so fast, and tastes so much better then the in store kind, and I can adapt it to suit my changing taste buds. Hummus is shockingly expensive for what it really is, so I always make it myself and spread that stuff on everything!
    I have been missing my yogurt so badly! I have bought almond yogurt and other dairy free kinds but they are expensive and I have found many recipes to make it yourself, but I have been so unsuccessful. I cannot seem to get mine to thicken and I have tried a few times but I hate that it goes to waste I always end up making a slightly thicker probiotic filled almond milk that I have to drink super fast so it doesn’t start tasting funky!

    • You’re right, hummus is super pricy. I wonder why? I’m with you on the yogurt. My homemade versions are okay, but nothing like storebought. Ever.

    • Horrah! Glad it’ll help, Kristen :)

  6. We make so many things at home, just to save money– and it regularly gives us a much higher quality product, too. We make our own pasta, fruit wines (no kits!), beer, sauces, bread, ketchup..i cant name all the packages I smugly walk past in the store :). but II’ve never managed to make a good chocolate-hazelnut spread. And not for lack of trying either!

    • Make your own pasta? Wow, that’s hardcore. I make a mean chocolate hazelnut spread…. I’ll have to share it on the blog one of these days. So delicious!

      • Oh please can we have this recipe for a chocolate hazelnut spread– I finally got hazelnuts & am raring to go for a Nutella Knock-off!!! Pease help! ;)

  7. I make almost EVERYTHING from scratch, and the only things coming into this house with packaging is nuts, dried fruits and legums. I love the timing of this post because, while I find almost all of the things I make at home to taste just as good if not BETTER than then store-bought versions, I can NOT “GET” sunbutter.

    I’ve been making it for the past month, trying to nail it down, but, no matter what I do, it still has that raw sunflower seed taste. The color of your sunbutter is the color I’m striving for, but I’ve I can never GET there. Mine always comes out GREY, even WITH roasted seeds. I’ve tried the method your put forth in the recipe on my own, and I was nothing but disappointed with both the flavor and color. Apparently, I am NOT meant to eat sunbutter! LOL

    How much does your recipe make? About 1.5 cups? And what is a serving? A Tbsp?

  8. Yum!! This sounds delicious. Thanks so much for sharing! I try to make as much as I can from scratch. I have tried in the past to make nut & seed butters but my food processor isn’t very good. I’d like to invest in a good food processor so I can make them at home. My husband and I go through peanut butter like crazy. I would love to have almond butter more but it’s way too pricey to buy at the grocery store. I’d also love to try other nut and seed butters, too. This post has definitely inspired me to start looking for a new, good quality food processor so I can start making more things from scratch! Thanks so much, Leanne!! :)

  9. I love the look of your butter–gorgeous photo! I also make my own sunflower seed butter and have taken to flavoring it lately–SO good! I love all homemade nut and seed butters, but I think walnut-cacao nib is still my favorite. And I couldn’t agree more–those prices are ridiculous!! ;-)

  10. Would love to try sunflower seed butter! How can you tell the seeds have been hulled? I only ever see one version of sunflower seeds so it’s hard to tell!

    • Hi Dana – you want to find the seeds that don’t have the shells on them anymore. They will be a white/grey color instead of have the black and white striped shells. I hope that helps!

  11. I hear ya, I find it very hard to buy things at the store when I can easily make them at home. Sunflower butter is nice with a little bit of cacao mixed in, too.

  12. I’ve started making my own almond milk instead of purchasing it… I am having a hard time seeing the benefits cost wise, however, so I’m wondering if that’s just me, or if people really do lose money when making their own almond milk. But regardless, it tastes so much better and my stomach is happier, so I am hooked!

  13. Hi there, just wondering if it’s possible to toast the sunflower seeds at a lower temperature for a longer amount of time and use coconut oil instead of the grapeseed oil. I follow a plan that does not like the roasting of nuts and the only two oils they recommend is olive oil and coconut oil. Thanks

  14. Let me just say how amazing sunflower seed butter is. I remember the first time I tried it I was completely blown away. So much more delicious than peanut butter! I’ve been making my own for a while now, and have had a ton of room to experiment. It really helps that sunflower seeds are the cheapest seed I can find in my local market. You should try adding some dark chocolate to the mix. It’s heavenly!

  15. I think I need to start making my own PB at home because I go through it WAY to quickly (the shoes statement is SO appropriate!).

    • Hi Jessy – I wrote a bunch on this topic here, http://www.healthfulpursuit.com/2011/04/maple-mystery-butter/ if you’d like to give it a read. If you’re not down with roasting them at high temperatures, the post also explains how to do it at a low temperature and maintain some of the healthy benefits. I couldn’t help myself with this one, I just love the roasted taste of sunflower! 80/20 rule for the win.

  16. I have just recently had my first taste of sunflower butter, and I am in LOVE with it!! I am defiantly going to try making my own though. My little man and I go through a lot of nut butters, so any way that I can save money I will try!!

  17. I love this! Store bought nut butters are all so expensive! I almost always make mine at home. I have wanted to try to make sunflower seed butter for so long, and you just inspired me :)

    And I just want you to know that you have been such an inspiration and help to me throughout my food allergy journey. Your recipes have been a lifesaver, and I have learned so much from your blog about allergen-free cooking :)

    • Hey Shirley! I used my food processor for this baby. Do you have one?

  18. Thanks for this recipe! We make a sunflower seed butter/quinoa flake cookie frequently here and every time I buy the butter I cringe and the $8+ price. Whereas I can get a pound of sunflower seeds raw for maybe $3.
    Question, is any other oil just as good ( like liqiuified coconut oil), or is grape seed oil the best to use only?

    • Hey Laura! Yes, I used to cringe, too. No more! No more! You can use any oil, although I’d stay away from coconut oil just because it’ll make the butter hard to spread if it gets a little cold. Enjoy ;)

  19. Do you have suggestions for what to use in place of grape seed oil? Do you think coconut oil would work? Also, what is the reason for roasting them at 350F…wouldn’t they be more nutrition using them in their raw form?

    Thanks!!

    • Hi Liz! I made the sunflower butter with raw sunflower seeds and it was really, really bitter. You can roast these at a much lower temperature, though! Any oil would work. If you used coconut oil though, the butter would be hard at room temp.

  20. Hooray! I wanted to make your Fudge-tastic brownies and was squirming at the cost of buying sunflower butter…..but I have plenty of sunflower seeds on hand, so I’m going to give this a go!

  21. We live in Belleville Ontario and find it hard to find sunflower seeds that have not been produced on the same equipment as nuts. Can you give me the brand name you use. My daughter is allergic to all nuts. Thanks for your time and I enjoy your site very much.
    Donna

    • Hi Donna I purchase from the bulk bins and have never had a problem. I am allergic to peanuts but not all nuts. Sorry I can’t be of more help ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: