Sunflower Seed Butter with Chia Seeds
We eat a lot of sunflower seed butter in our house. It tastes great with so many things. On toast, with apples, celery, carrots, in a smoothie, in baking… the list goes on and on.
Sunflower seed butter is the perfect nut butter alternative, as most kids aren’t allowed to bring nuts to school due to food allergies in the classroom. Homemade seed butter is often less expensive, made with fresher ingredients, contains less sugar, and you can pack in extra superfoods to load up on nutrients.
If you have a severe nut allergy in your home, then I recommend using Gerbs sunflower seeds to make your seed butter - these are made in a nut-free facility. If you don’t have any nut allergies, then purchasing organic raw sunflower seeds from the bulk bin of your health store is a budget-friendly option.
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I recommend that you purchase organic raw sunflower seeds and then roast them yourself. Buying pre-roasted sunflower seeds usually contain too much salt and can be made with unhealthy cooking oils. So I prefer to do this simple step myself - it only takes 10 minutes and smells delicious. Also, you can skip roasting them if you’d like and make this with raw sunflower seeds, but the roasting brings out a better flavor.
This sunflower seed butter is perfect to pair with your favorite fruit or vegetables as a healthy, energizing snack. You can also add a spoonful to smoothies, in salad dressing, or your baking (like these muffins).
>> Related Recipe: Flourless Chocolate Banana Muffins
I also love a square of 80% dark chocolate dipped in some homemade sunflower seed butter - it’s my favorite way to cure a sweet craving.
SUNFLOWER SEED BUTTER RECIPE
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In this recipe, I’ve added two extra superfoods, hemp seeds, and chia seeds. Feel free to skip them, but they add extra protein and omega-3 fatty acids.
INGREDIENTS
2 cups raw sunflower seeds
2 Tbsp hemp seeds (optional)
1 Tbsp chia seeds (optional)
1/4 cup coconut oil
1 tsp sea salt (or more - season to your tastes)
INSTRUCTIONS
Preheat oven to 350 °F and line a baking sheet with parchment paper. Place raw sunflower seeds on a lined baking sheet and roast for 10 minutes, or until fragrant and lightly browned.
Add sunflower seeds, hemp seeds, chia seeds, sea salt, and coconut oil to a food processor (or high-speed blender - I like this one) until everything is smooth and creamy. This process can take up to 10 minutes so be patient - you can stop and scrape down the sides if needed.
Using a spatula, scoop out the sunflower seed butter into a mason jar. Store in the fridge for up to 1 month.
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