Friday, June 6, 2014

Foodie Friday - Sunflower Seed Butter

Our family goes through a ton of sunflower seed butter, so we decided to make our own.  Turned out great - plus more economical than store bought!

The key to making sunflower seed butter is to be patient and keep processing.  There's no need to add oil or water, just keep processing.  The seeds eventually release their oil, and you end up with a creamy spreadable consistency.

Start off by roasting 2 cups raw sunflower seeds at 350 degrees for 20 minutes, stirring often.

toasted sunflower seeds
Toasted sunflower seeds - watch not to burn
Allow to cool a bit, then transfer to food processor.

Process for 5 minutes

sunflower seeds in fp
Sunflower seeds after 5 minutes of processing
Patience...process another 5 minutes stopping occasionally to scrape sides of bowl and to break up mass under blade.

sunflower seeds in fp
Sunflower seeds after 10 minutes 

More patience...process until smooth...

sunflower seed butter in fp
Finally something that resembles a nut butter

Patience pays off!  Lastly add 1/4 tsp salt, blend some more and enjoy!

I would recommend to make this seed butter in larger quantities -- it takes a while to make and gets eaten up very quickly! :)  Next up we'll try some of our favorite types of nuts!

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1 comment:

  1. Love that we're figuring out how to create some of things we eat on our own!


Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

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