Sunflower Seed Butter
April 11, 2013 by
Leanne Vogel
July 19, 2017
Super simple roasted sunflower seed butter that’s smooth and full of flavor.
Eating Style:
Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
16
Ingredients
- 3 cups raw, unsalted hulled sunflower seeds
- 1-2 tablespoons grape seed oil
- pinch sea salt
Instructions
- Preheat oven to 350F.
- 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.
Nutrition Information Per Serving
Calories:
65
Calories from Fat:
55.8
Total Fat:
6.2 g
Saturated Fat:
0.5 g
Sodium:
16 mg
Carbs:
1.7 g
Dietary Fiber:
0.7 g
Net Carbs:
1 g
Protein:
1.8 g
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
