With peanut and tree nut allergies at an all time high, sunflower butter is a great school lunch-friendly alternative. Loaded with vitamin E, magnesium, and healthy fat, this easy-to-make homemade spread is more affordable than commercial varieties — and it tastes better too!
We absolutely love pairing sunflower butter with apple and banana slices, as well as using it in our favourite treat, Primal Poppers.
Spread sunflower seeds into a thin layer on a parchment-lined baking sheet and toast them in the oven until turn lightly golden and have a nutty aroma, about 15 mins. You may want to stir them at ~10 mins to make sure they don't burn.
Remove the toasted seeds from the oven and pour into a food processor with chopping blade in place.
Turn on the food processor and notice how the seeds turn into a finely ground meal (1-2 mins), then a clumpy mess, then a smooth/creamy consistency, and finally a sticky ball. This whole process can take anywhere from 5-8 minutes.
With the food processor running, pour in the melted coconut oil and maple syrup and let it keep running for 1-2 more minutes.
Add the sea salt, and voila...you have delicious homemade sunflower seed butter.