With peanut and tree nut allergies at an all time high, sunflower butter is a great school lunch-friendly alternative. Loaded with vitamin E, magnesium, and healthy fat, this easy-to-make homemade spread is more affordable than commercial varieties — and it tastes better too!
We absolutely love pairing sunflower butter with apple and banana slices, as well as using it in our favourite treat, Primal Poppers.
- 2 cups sunflower seeds, toasted
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ½ tsp sea salt
- Preheat oven to 325 F.
- Spread sunflower seeds into a thin layer on a parchment-lined baking sheet and toast them in the oven until turn lightly golden and have a nutty aroma, about 15 mins. You may want to stir them at ~10 mins to make sure they don't burn.
- Remove the toasted seeds from the oven and pour into a food processor with chopping blade in place.
- Turn on the food processor and notice how the seeds turn into a finely ground meal (1-2 mins), then a clumpy mess, then a smooth/creamy consistency, and finally a sticky ball. This whole process can take anywhere from 5-8 minutes.
- With the food processor running, pour in the melted coconut oil and maple syrup and let it keep running for 1-2 more minutes.
- Add the sea salt, and voila...you have delicious homemade sunflower seed butter.