Sunflower Seed Butter

Photo Credit: Beth Warren

I was trying to think of a nut-free recipe that the world is missing, and it hit me: nut-free butter. While there are some alternative products on the market today, I haven’t received the best feedback from clients in terms of taste. Plus, they’re pricey and hard to find. Try this version of a seed butter and smear on your bread, apples, or celery; use in a smoothie; or bake inside a yummy muffin. You won’t even feel like you’re missing the nuts!

YIELDS ABOUT 11⁄2 CUPS

• 3 cups raw, unsalted sunflower seeds(see note)
• ½ tsp sea salt
• 2 Tbsp shelled hemp seeds
• 1 Tbsp sesame seeds (omit if allergic)
• 2 Tbsp raw, unsalted pumpkin seeds(see note)
• 2 tsp coconut sugar (optional; you can substitute any non-liquid sweetener)

If sunflower seeds and/or pumpkin seeds are raw, roast them at 350°F (175°C) for about 10 minutes. Stir occasionally for an even brown color until fragrant (take care that they don’t burn).

Place the roasted sunflower seeds in a food processor or high-speed blender. Blend until a butter forms, scraping down sides or using the tamper to push down towards the blade as needed. Take your time and don’t add additional liquids/oil. It’s not needed and will make the butter too liquidy.

Add salt, hemp seeds, sesame seeds, and pumpkin seeds and mix or pulse to combine.