Roasted Honey-Cinnamon Sunflower Seed Butter

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A bulk-sized bag of sunflower seeds is pretty much a permanent fixture in my freezer.  No, not the same, really old bag (it kind-of sounds like that’s what I meant but nope, lol!).  I replenish my freezer with a new bag every couple months or so because I go through them so often (toasted up they make a great snack, garnish for salads and soups, or addition to muffins).    

Clockwise from one o’clock:  ground cinnamon, roasted sunflower seeds, honey, and coarse salt (center).

Anyway, I’ve been thinking about making my own nut butter and a few months back when I ran out of peanut butter I looked in my freezer and saw my window of opportunity.  I enjoyed this homemade sunflower seed butter so much that I’ve been making it ever since and not even bothering to buy store-bought.

Roasted Honey-Cinnamon Sunflower Seed Butter

Yields about 3/4 cup

1 cup raw, unsalted sunflower seeds

2 tablespoons honey, or other your sweetener of choice (more or less to taste)

1/2 teaspoon cinnamon

1/4 teaspoon coarse salt (more or less to taste)

2 tablespoons canola oil (sunflower oil also works well)

Preheat oven to 350F; spread sunflower seeds out on a 9- by 13-inch baking sheet and bake until each seed is light golden brown (about 35 to 45 minutes), giving the pan a shake every so often; cool.

Transfer sunflower seeds and all remaining ingredients to the bowl of a food processor; pulse a few times, then process until smooth and creamy (the exact time will depend on your food processor – in my processor, it took 10 minutes; please note that you might want to pause processing every couple minutes to give the processor a break so the motor doesn’t burn out). 

Store in an airtight container in the refrigerator.

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Comments

  1. says

    I’ve never made my own nut/seed butters before, because I thought my food processor couldn’t handle it. I’ve never tried to process anything for 10 minutes, so maybe it could! I’m pinning this and might try it someday soon.

  2. Taryn says

    For someone who once was able to have peanut butter but now cannot, due to a peanut allergy… this is an amazing alternative! Thank you!

  3. says

    Love this FAITH
    I’ve been wandering how to make my own seed nut butter ! so thanks :)

    keep well and thanks for visiting and commenting on my blog – I always appreciate it

    Betty Bake x

  4. says

    So I\’m dreaming of a fresh batch of bread and some of this sunflower seed butter now. Can I say Yum!?!? This looks so tempting…especially since it is growing close to my afternoon snack time. I hope you are having a great start to your week, sweet friend. Hugs and love from the great state of Texas!

  5. says

    Making nut butter using sunflower seeds is such an healthy idea..and kudos to you Faith for creating these wonderful recipes. Have all the ingredients and making this butter right now.

  6. says

    Oh my god, can you not do this to me please? Last weekend I went through a whole jar of cashew butter! If I make this it will pretty much be all I eat for a few days. Although obviously would try it on assorted vehicles such as fruit, vegetables, crackers, a spoon, my fingers…

  7. says

    Lately, I teased Mom about plucking her sunflowers to supply me for some of my favorite seed recipes. Her expression was priceless.

    Faith, the balance of ingredients that went into your butter seem just perfect. In my file it goes…will try this one for sure.

    Have a great week and flavourful wishes,
    Claudia

  8. says

    Wow Faith, this sunflower butter not only sounds delicious, but look awesome…love the idea of the butter with apples…
    Hope you are having a wonderful week :-)

  9. says

    I really like this variation of nut butter. I see a lot of bloggers making fancy peanut butters, but this one is unique because it’s made with sunflower seeds and the ingredients aren’t over-the-top. Simply perfect. Lovely photos!

  10. says

    Lovely recipe and perfect for those of us who like nut butters and want something a bit different (and less expensive). I often have a smear of pumpkin seed butter on dark seeded pumpernickel, topped with halved cherry tomatoes – filling and delicious. This will be perfect for a sweet option. I shall tell my cancer nutrition classes to expand their culinary horizons with this v clever, deceptively simple recipe.

  11. says

    it has never occurred to me to make a butter-type spread out of sunflower seeds. great idea, and of course i’m keen on the whole honey-cinnamon portion of the recipe. :)

  12. says

    I wanted to let you know that I featured this on my “What I Bookmarked” Post – stop by and see. And thank you for the inspiration I cant wait to make this!

  13. says

    Oh my…. your blog is absolutely gorgeous! And this recipe just takes the cake – it will be my project for tomorrow

    many thanks
    ~ Anna

  14. Magdalena says

    I’ve just made it, but with a few changes- I took only 1 tbsp of sunflower oil and 2 tbsp carob molasses instead of honey/agave, without salt. It taste delicious!
    Thanks for great recipe:-)

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