2 Tbsp. coconut sugar
3 cups raw shelled sunflower seeds (if roasted make sure they are unsalted, and skip the roasting step)
2 Tbsp. coconut oil, softened
¼ tsp. sea salt
½ tsp. cinnamon (optional)
2 Tbsp. chia seeds
If your sunflower seeds are roasted (select unsalted), skip this step. Otherwise, preheat oven to 350 degrees F (and spread sunflower seeds on a baking sheet.
Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.
While sunflower seeds are roasting, add the coconut sugar into a coffee grinder or high-speed blender and grind until a powder forms. Leave the lid on and set aside so the “dust” can settle. Or use a mortar and pestle to grind the granules really fine.
Add roasted sunflower seeds to a food processor and process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage. (If your processor has a chute for adding food while it’s running, leave it open to allow steam to escape.)
Add the coconut oil and process for another couple of minutes. The butter will clump together into a large ball and it’ll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.
It should take about 7-8 minutes. Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).
Add ground sugar, salt, cinnamon, mix to combine. Taste and adjust flavor as needed, adding more salt, or more sweetener if desired. (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
Add the chia seeds and pulse just to combine.
Transfer the sunbutter into an air-tight container. Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!
This spread is perfect for baked goods, waffles, pancakes, as a dip for apples, celery, and more!
Add ground sugar, salt, cinnamon, mix to combine. Taste and adjust flavor as needed, adding more salt, or more sweetener if desired. (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
Add the chia seeds and pulse just to combine.
Transfer the sunbutter into an air-tight container. Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!
This spread is perfect for baked goods, waffles, pancakes, as a dip for apples, celery, and more! Do not skip toasting the seeds; it’s necessary for the seeds to break down in the processor.
The sweetener is added because sunflower seed butter is bitter; feel free to adjust the sweetener to your own taste.
If for some reason your seeds aren’t breaking down after the specified times, add a touch more coconut oil, a teaspoon at a time. Some machines just might need to run a bit longer though, so be patient!
Don’t add water or liquid based sweeteners like honey or maple syrup, this will cause your sunbutter to seize up, the oils will separate from the water, making it clumpy and difficult to spread.
Find it online: https://duggarwellness.com/sunbutter/