How To Make Sunflower Seed Butter


Step 1Place the sunflower seeds in a food processor (I use this Kenwood mixer with a food processor attachment that includes the "S blade").
Tip: Try toasting the seeds to enhance flavour. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the sunflower seeds on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning.

Step 2Start processing until desired consistency is reached. At first, it will be dry and powdery - be patient and keep blending. Here's how it looks after 40 seconds.

Step 3After 1 1/2 minute the seeds will transform into a powder.

Step 4And after 5 minutes they will start to thicken and resemble dough. T this point scrape the processed seeds from the sides as often as needed (I did this four times). Add 2 tablespoons of coconut oil and pulse for another 30-60 seconds.

Step 5When done, the butter should be smooth like this.

Step 6Place it in a container and store at room temperature for up to a week or in the fridge for longer (I keep mine for up to a month).