Best 5 Sunflower Soy Butter Recipes

SUPER SEEDY SUNFLOWER BUTTER

Steps:

• If your sunflower seeds are roasted (select unsalted if possible), skip this step. Otherwise, preheat oven to 350 degrees F (176 C) and spread sunflower seeds on a baking sheet.
• Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.
• Add roasted sunflower seeds to a food processor (or high speed blender) and blend until a butter forms, scraping down sides as needed. It should take about 5-7 minutes. Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).
• Add salt, chia seeds, flax seed, hemp seed, and pumpkin seeds and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt, or a bit of sweetener of choice if desired (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
• This spread is perfect for toast, baked goods, waffles, pancakes and more! Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!

HOW TO MAKE CREAMY SUNFLOWER SEED BUTTER

Steps:

• Sweeten and add flavorings: Now that the seed butter is smooth, add the salt, cinnamon, coconut oil and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.

HOMEMADE SUNFLOWER BUTTER

Steps:

• Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
• Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.

HOW TO MAKE SUNFLOWER SEED BUTTER

Steps:

• In a food processor or high-speed blender add sunflower seeds.
• Pulse intermittently until the seeds resemble a coarse flour.
• Blend on high until smooth and creamy, stopping and scraping down the sides if necessary. If the oils have not been released and your seed butter is not looking shiny, liquidy and creamy, keep going! It will turn eventually. Times will vary slightly dependent upon how powerful a food processor or blender you use.
• Store in lidded jars at room temperature for up to 2 days, or in the refrigerator for up to 10 days.

SUNFLOWER BUTTER

Steps:

• Toast the seeds in a large, dry frying pan over a low heat, stirring so they don't burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they're still warm, until finely chopped and powdery.
• If your blender is high-speed, you can make the butter from the seeds alone - continue to blitz until the oils are released and the seeds turn into a smooth butter (this may take 20-30 mins), stopping to scrape down the sides and let the motor rest occasionally. If you don't have a high-speed blender, slowly add the coconut oil with the motor running, and continue to blitz until the mix comes together into a ball, then transforms into butter.
• Add the syrup and/or salt to taste, or leave plain. Spoon into sterilised jars (see tip, below) and chill until needed. Will keep chilled for up to a month.