Sunflower Seed Butter

Clock Icon 10 minutes |
Servings: Makes 1 1/2 cups butter, which works out to 24 x 1 Tbsp servings |
Prep: 10 minutes |
Cook: 0 minutes

Ingredients

  • 2 cups (500 mL) salted and toasted sunflower seeds *important to get toasted
  • 3 Tbsp (45 mL) canola oil
  • 2 Tbsp (30 mL) ground flax seeds
  • 1 Tbsp (15 mL) BeeMaid Honey

Method

  1. Place the sunflower seeds into a food processor with the chopping blade.
  2. Process on HIGH for 5 minutes.
  3. At about 1 minutes it will start to look sandy. At 2-3 minutes a ball will start to form. At 3-4 minutes it will start to look more like a paste. At 5 minutes it will become a smoother paste. Unless you have an industrial food processor, the final product will be more like the consistency of a “chunky” peanut butter than a “smooth” peanut butter.
  4. Add canola oil, ground flax seeds, and honey and process until combined.
  5. Using a spatula, scrape out the butter into a 2 cup (500 ml) canning jar.
  6. Store in the fridge.

Tips

  • Spread on toast.
  • Dip apple slices into the sunflower seed butter.
  • Use in place of almond butter in smoothie recipes.
  • Use in place of peanut butter in “3 ingredient peanut butter cookie” recipes.
  • Great to send to school as an allergy-friendly alternative.

Jessica Penner, RD: recipe developer

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