Sunbutter From Scratch
 
Prep time
Total time
 
How to start with sunflower seeds and end with creamy, homemade sunbutter
Author:
Recipe type: condiment
Serves: 1 to 1.5 cups
Ingredients
  • 6 cups of raw sunflower seeds in the shell
  • 1.5 to 3 T. sunflower oil
  • sea salt (to taste - optional)
  • sweetener of choice (to taste - optional; I'd recommend anything BUT white sugar)
Instructions
  1. Heat oven to 400 degrees F and move a rack to the uppermost slot in the oven.
  2. Line a baking sheet with parchment paper.
  3. Put one cup of raw seeds on the baking sheet.
  4. Roast the seeds for 3 minutes.
  5. Remove from oven and let cool on the tray for a few minutes.
  6. Put the seeds in a heavy duty gallon sized Ziploc bag.
  7. Using a rolling pin, roll, smash, and crush the seeds until all the shells are broken.
  8. Dump the broken seeds into a pot; cover with water.
  9. Stir well, then let sit for 1-2 minutes.
  10. Using a slotted spoon, immediately scoop the broken shells from the top of the water. (Do not stir! The usable seeds will sink to the bottom - you just need to scoop off the unusable bits from the top!)
  11. Repeat this process for the remaining cups of raw seeds.
  12. When all the seeds have been sifted in the water bowl, pour the usable seeds through a fine mesh sieve and rinse.
  13. Pour the usable seeds out on a flat surface and pick through to find any bits of shell that didn't separate in the water.
  14. Take the usable seeds to a food processor and dump them in.
  15. Add the oil; start with 1 T. and add more as needed to achieve consistency.
  16. Add sea salt and sweetener, if using.
  17. Process until smooth and creamy.
  18. Scoop into a glass jar with a lid and store in the refrigerator.
  19. Savor every bite of your hard-earned, delicious sunbutter!
Recipe by at https://cradlerockingmama.com/how-to-make-sunbutter-from-scratch/