God’s gift for those who can’t have nuts. (Moment of silence to this incredible treat that the amazing hand is modeling).
Even though I like nuts, I tend to overdo the almond butter. (Raise your hand if you consume one jar per week).
I have been enjoying sunflower butter and cashew butter recently. I have noticed that some sunflower butter contains added sugar, and they are too sweet for me. I decided to make my version so I could enjoy it every day.
The hemp seeds, pumpkin seeds, flaxseeds, and chia seeds give this 6-ingredient Sunflower Butter a nutritional boost! These seeds not only provide essential amino acids, protein, and fiber, but they also add a crunchy crunch to the creamy spread.
What do you use to spread the butter? You asked a great question!
Ingredients
- 3 cups raw sunflower seeds (if roasted, skip roasting)
- Use more or less salt to taste.
- 1 Tbsp Chia seeds
- 1 Tbsp. flaxseed meals
- Shelled hemp seeds, 1 Tbsp
- Roasted pumpkin seeds, unsalted 1 Tbsp
- Sweeten with 1-2 tsp of coconut sugar or Stevia ( optional).
Instructions
- Skip this step if your sunflower seeds have already been roasted. If you prefer, heat oven to 350 degrees F. (176 C). Spread sunflower seeds out on a baking tray.
- Roast the pan for 10 to 15 minutes, turning it occasionally and stirring, until golden brown.
- Add the roasted sunflower seed to a Food Processor or High-Speed Blender and blend until butter is formed, scraping sides as necessary. This should take 5-7 minutes. Refrain from adding any more oil (and definitely not water, as this will cause the butter to seize).
- Mix/pulse salt, chia seed, flax seed, and hemp seed. Add more salt or sweetener if needed.
- This spread can be used on toast, waffles, or pancakes. Store in the fridge for up to a month or at room temperature.
