coaching busy moms through postpartum and beyond

Simple Homemade Sunbutter

Peanut butter is sometimes too much flavor for me, and so I’ve been buying almond butter and other expensive nut butters for the past few years. I found out though that I can buy a big bag of organic , raw sunflower seeds from Azure Standard (if you haven’t bought things in bulk from there yet, that’s the way to get good quality, organic bulk foods at great prices) and make several batches of sunbutter for way less than a single jar of almond butter.

And it’s delicious.

It’s subtle but also rich and creamy and PLUS it’s allergen-friendly (if you have a kid who can’t take nut butters to school or daycare). It’s also a great source of Vitamin E (which helps fight off free radicals in your body that come from processed foods, chemicals, and pollution), magnesium (helps with sleep, relaxation, and stress), and energy powered by fats and carbohydrates.

We eat it on toast with either jam or bananas and cinnamon, with muffins, spread out on a banana or with a sliced apple.

Print Recipe
Simple Homemade Sunbutter
  1. Spread your sunflower seeds out on a cookie sheet and roast at 325 degrees for fifteen minutes or so
  2. When your seeds are done roasting, add them to your food processor and turn onto high. Every minute or two, turn the food processor off and scrape the sides down and continue to process.
  3. Once the mixture turns from a flour-like consistency to a clumpier one, add your coconut oil, sea salt, and pure maple syrup. Then turn the food processor on again and scrape the sides down as necessary.
  4. Once smooth, store in an airtight container in your fridge for 2-3 weeks. My guess is that it could last longer, but it's never stuck around longer than that in my house because it's SO good.
Recipe Notes

Optional mix-ins that I've not tried but guess would be really good: honey, cinnamon, or vanilla. If you prefer a runnier seed butter, you can add more coconut oil a tablespoon or so at a time.

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