If peanut butter and other nut butters aren’t an option, sunflower seed butter is the best alternative I have found. Instead of paying the price for commercially processed sunflower seed butter, try making it at home with this simple recipe. It works best in small batches. Start with roasted sunflower seeds or roast them yourself.
- Yield: 175 g (¾ cup)
- 1 cup (144 g) shelled, unsalted, roasted sunflower seeds
- ¼ teaspoon salt
- 1½ tablespoons organic cane sugar
- 1 to 2 tablespoons sunflower oil
- Place the sunflower seeds and salt in the small bowl of a food processor or blender and process on high for 1½ minutes. Scrape down the sides of the bowl, then let the seeds sit for 15 minutes to release the oils.
- Add the sugar and process on high for 30 seconds. Scrape down the sides of the bowl and let it sit for 1 minute. Repeat this step three or four times, until the mixture is thick and crumbly.
- Add the oil ½ tablespoon at a time, blending for a few seconds each time, until the desired consistency is reached. The more oil you add the creamier the butter will be. Store it in an airtight container in the refrigerator for up to 2 months.