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:

15 minutes

Serves:

Ingredients

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.

Calories:

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