In an effort to save money and reduce packaging, I’ve starting making my own sunflower seed butter. I haven’t yet tackled anything else because 1. I have tons of sunflower seeds, 2. I’m hooked on this recipe, and 3. I’m out of sunflower seed butter but still have jars of peanut and almond butter, and 4. I know I can succeed with this one (ha!). Soon I plan to make almond butter though…just not yet.
For now you’ll have to settle for my current favorite: 😉
Cinnamon Vanilla Sunflower Seed Butter
- 1 c. sunflower seeds
- 1 t. vanilla extract
- 1/2 t. cinnamon
- 2 T. hemp seeds
- 2 T. chia seeds
Lightly toast the sunflower seeds until fragrant and slightly browning (about 5 minutes).
Process in a food processor for about 8 minutes, scraping down sides as needed, until it turns to sunflower seed butter. It will turn crumbly first, then a coarse mixture starting to come together, and will finally smooth out.
Add the vanilla and cinnamon and process for another minute to combine.
Add in the hemp seeds and chia seeds, and process for another minute until thoroughly combined.
Add more cinnamon or spices as needed. You can easily double or triple this recipe if you’ve got a bigger food processor, and don’t want to have to make it as often.
Store in an airtight jar in the fridge or in the pantry, or portion out into small servings and store in the fridge.