Sunflower Seed Butter

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

2

servings

Ingredients

  • 6

    cups raw sunflower seeds

  • 1/2

    teaspoon Himalayan salt

  • 1

    teaspoon pure vanilla extract

Directions

Spread out the seeds on a large baking sheet or jelly roll pan, and bake at 350º, stirring them around frequently, until they are slightly golden and aromatic. Don't let them get brown! This should probably take 20 to 25 minutes. Allow the seeds to cool a bit then, while still warm, transfer them to the bowl of a food processor. The processing will take about 25 to 30 minutes. After the first 2 minutes, the mixture will look like coarse sand; after a few more minutes it will look like wet, coarse sand; after a few more minutes it may start to clump and look more like cement than anything you'd want to eat. Think of this as progress. Stop the motor frequently to mix things around so you don't have a blade whirring away under a mass of sand and rocks. Eventually, after about 20 minutes) the seeds WILL release their natural oils. Keep blending for another 5 to 10 minutes until you have a smooth consistency, completely breaking through the big blob of nuts until it collapses. Add salt and vanilla extract, and process for about 1 more minute. Transfer to a glass, air-tight jar, and refrigerate.

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