An affordable (and better tasting!) option to store-bought—in original, vanilla, cinnamon, and chocolate!
– Roasted sunflower seeds – Sugar – Salt – Cinnamon, vanilla, or cocoa powder: You can add one to your finished seed butter as a flavor variation.
Add the sunflower seeds to a wide pan set over medium heat. Toast for 6-8 minutes, stirring occasionally, until the seeds are fragrant.
When the seeds start to give off some oil, turn off the heat and let cool for a few minutes. Transfer to the food processor.
Grind on low until the seeds resemble the texture of coarse sand, or for about 3-4 minutes, stopping to scrape down the sides of the bowl with a spatula a few times.
Grind on high for 6-8 more minutes, stopping occasionally to scrape down the sides of the bowl.
Add the optional flavor enhancements as desired and pulse to combine or stir. Transfer to a jar and store in the fridge for up to 2 months.
Freeze half of the batch for future weeks to keep it fresh. You can freeze in a freezer bag or freezer-safe container for up to 6 months.