Homemade Sunflower Seed Butter

Course: Snack
Cuisine: American
Keyword: How To Make Sunflower Seed Butter (Oil-Free)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 ounces
Calories: 154kcal
Author: Megan Gilmore
How to make homemade sunflower butter, with no added oil and just a hint of low-glycemic coconut sugar.
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  • Preheat your oven to 350F and spread the sunflower seeds into a thin layer on a large rimmed baking sheet. (I only have small rimmed baking sheets, so I had to use two pans.) Toast them until the seeds start to turn lightly golden and have a nutty aroma, about 20 to 25 minutes. You'll want to watch and stir the seeds every 10 minutes or so while they're toasting to make sure they don't burn.
  • Once the seeds are toasted, pour them into a food processor fitted with an "S" blade and start processing them. Just like making almond butter, you'll need a bit of patience during this part. First, the sunflower seeds will be ground into a fine meal, and in about 5 to 6 more minutes, it should start to form a sticky ball.
  • After the ball stage, it took another 5 minutes or so for the butter to reach a creamy consistency. Once the butter is smooth, you can add the coconut sugar and salt, to taste, and keep processing for a couple more minutes to incorporate it evenly.
  • Transfer the butter to a glass jar with an airtight lid and store it in the fridge for up to a month. (It might last longer than that, but we usually use it all by then!)


Calories: 154kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1.3mg