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Sunflower seed butter is a great alternative to peanut or nut butter for those with food allergies. Just like any nut and coconut butter, sunflower seed butter can be used for fat bombs, keto bars or these green cookies that are perfect for St Patrick's Day. Apart from sweet recipes, you can use it instead of flour for thickening sauces and adding creaminess.
Although you can get ready-made sunflower seed butter, not everyone has access to it. Depending on how you plan to use your sunbutter, you can make it from raw or toasted seeds. Since I used it for making keto cookies that required baking, I used raw seeds.
It's easy to make sunflower seed butter in a food processor like I did in this recipe. However, it is not suitable for making sunflower meal/flour. If you want to learn how to make sunflower seed flour, my friend Carolyn has a quick video tutorial - you just need a coffee grinder and sieve.
Serving size 2 tbsp, 32 g / 1.1 oz
Allergy information for How To Make Sunflower Seed Butter
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 2 tbsp, 32 g / 1.1 oz)
Net carbs3.3 grams
Calories from carbs 7%, protein 13%, fat 80%
Total carbs5.8 gramsFiber2.5 gramsSugars0.8 gramsSaturated fat3.2 gramsSodium3 mg(0% RDA)Magnesium95 mg(24% RDA)Potassium188 mg(9% EMR)
Ingredients (makes about 1 1/2 cups, 370 g/ 13 oz)
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