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.
Spread sunflower seeds onto a large baking sheet in a thin layer.
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.
Remove from the oven, allow to cool for a couple of minutes.
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.
While the machine is running, add oil (1 tablespoon at first) and a pinch of salt.
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.
Store in an air-tight container in the fridge for up to 2 weeks.