Have you ever made really good homemade Sunbutter (aka – sunflower seed butter)?
If not, you are in for a treat! As a long-time peanut butter lover (understatement), I have really picky ideas of what sunbutter should taste like. I have made a bunch of variations on this recipe until I finally nailed it with this combo and I think it’s awesome.
The secret ingredient in this How to Make Sunbutter tutorial is Ghee.
Now, I know that kind of sounds like a pain in the butt thing to either have to make something else first or buy something you don’t usually use. I am telling you that the addition of just a couple teaspoons of Ghee turns ordinary sunbutter into a rich, creamy and yes, buttery treat you will be swiping fingerfuls from every time you open the fridge.
BTW-Aren’t these photos stunning? They are the work of the ever-talented Pamela Bolig, who is slowly, steadily and very patiently giving me photography lessons. She did what I always strive to do (but don’t accomplish nearly enough) with my food photos- she made the dish look as good as it tastes.
NOTES:
- If you are Vegan, try substituting extra light olive oil. If you want to use organic virgin coconut oil, please note that I have found that it needs a lot more sweetener.
- Store in a glass container in the fridge for up to two weeks.
- You may need more salt or more sweetener depending on your taste preference but don’t add more Ghee (or oil) until you have fully processed this as the seeds really need time to release their oils.
- This Homemade Sunbutter is Paleo and naturally Gluten-Free.
Everyday Maven
Yields 20
1 Tablespoon is 3 Points Plus. 2 Tablespoons are 5 Points Plus.
5 minPrep Time
8 minCook Time
13 minTotal Time
Save RecipeIngredients
- 1 pound raw sunflower seeds
- 3/4 teaspoon sea salt
- 1 Tablespoon pure maple syrup
- 2 teaspoons ghee (see NOTES for substitution)
Instructions
- Preheat oven to 350F. Divide sunflower seeds up on two baking sheets.
- Roast for 4 minutes. Rotate trays and toss seeds. Place back in the oven and roast for another 4 minutes.
- Carefully transfer to a food processor (or high powered blender) and add sea salt.
- Process for about 1 minute until seeds become powdery.
- Process 16 to 18 minutes, stopping every 2 minutes to scrape down the sides. Add the ghee and maple syrup at about the halfway point. Here are some photos of what this looks like. This might sound like a lot but it takes a while for the sunflower seeds to release their oil. If you stop too soon, the sunbutter will NOT be creamy. Trust me on this and be patient.
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