Sunflower Seed Butter
Lauren Kelly Nutrition
raw sunflower seeds
sweetener of choice
To soak the seeds:
Place seeds in a medium size bowl.
Add enough filtered water so that seeds are completely covered.
Allow seeds to soak overnight, at least 6 hours.
Rinse seeds and spread out in a single layer on a baking sheet lined with parchment paper.
Using the lowest temperature on your oven (mine is 150 degrees) cook seeds for 12 hours until crispy or follow instructions using a
To make the sun butter:
Preheat oven to 300 degrees.
Place single layer of seeds on baking sheet and roast until golden brown, making sure to shake the pan a few times to stir.
Add seeds to
high powered blender
* and process on LOW for a couple of minutes.
Turn power to HIGH and blend seeds until smooth, making sure to scrape the sides of the Vitamix.
When consistency turns into a butter, add oil and salt (and sweetener if using) and continue to blend.
Feel free to use more oil if necessary in order to blend smoothly.
Store in an airtight container and refrigerate for up to a month (if it lasts that long!)
*You can also use a
but it will take longer to turn into a butter, about 10-15 minutes.