As far as nut and seed butters go, sunflower seed butter is one of my favorites. The flavor is rich and versatile, which means you can play with the recipe by adding things like cocoa powder, cinnamon, scraped vanilla bean, dates, and more. And because I'm trying to stick to a paleo diet right now, I like to use melted coconut oil or ghee to make the butter even more rich and creamy. It's so good that I almost don't miss my beloved peanut butter. Almost.
Sunflower Seed Butter
Makes around 1 pint.
2 cups raw sunflower seeds
2-3 tablespoons coconut oil, melted
1-2 tablespoons maple syrup, or to taste
Salt, to taste
Preheat oven to 350F. Place the raw sunflower seeds on a rimmed cookie sheet in a single layer, and bake on the center rack for 15 minutes, or until the edges of the seeds turn golden brown. Remove from oven and cool.
Place roasted sunflower seeds in the bowl of a food processor and process for one minute, or until the seeds have turned into a fine, sticky powder. Add the coconut oil, maple syrup, and salt. Continue to process for another two minutes, scraping down the sides every thirty seconds, until the mixture has turned into a creamy paste. Check flavor one last time for saltiness and sweetness, and add more salt or maple syrup as necessary.
Place your sunflower seed butter in an airtight container and store in the refrigerator for up to 2-3 weeks.
1 tablespoon cocoa powder
1/2 teaspoon cinnamon
Scraped Vanilla Bean
Ghee instead of coconut oil