1/3 Photos of How to Make Your Own Sunflower Seed Butter
Use your favorite sweetener: honey, unrefined cane sugar, agave, barley malt, etc. (A light drizzle-about 1/2 teaspoon of real maple syrup tasted good in this!) It is very important to be certain the sunflower seeds you use for this recipe are fresh. If not, the butter will taste "off"-rancid. To store, use a covered container and refrigerate. From deliciouswisdom.com.
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- 1Roast sunflower seeds until golden brown then set aside to cool. I found the best method to toast them is in a dry cast iron skillet over low-medium heat for approximately 10-15 minutes. Set aside to cool a little.
- 2Place your sunflower seeds into a food processor and blend for about 1-2 minutes or until the seeds look fine like brown sugar, scraping down the sides as necessary.
- 3With food processor running, drizzle in oilï¿½a tablespoon at a timeï¿½until mixture is to desired consistency and texture is the same as that of peanut butter.
- 4If using unsalted seeds, stir in a little sea salt, to taste.
- 5Stir in sweetener of choice, to taste.
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Nutritional Facts for How to Make Your Own Sunflower Seed Butter
Serving Size: 1 (154 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1250.4
- Calories from Fat 1027
- Total Fat 114.1 g
- Saturated Fat 10.6 g
- Cholesterol 0.0 mg
- Sodium 16.8 mg
- Total Carbohydrate 37.3 g
- Dietary Fiber 16.0 g
- Sugars 4.8 g
- Protein 38.7 g