Sunbutter is one of my all time favorite nut butters. Creamy roasted sunflower seeds with a hint of sweet. I have recently been craving this delicious buttery spread, and been raving to Bill about it and how much he would enjoy it. I have been avoiding buying it at the store, due to the fact that it has sugar in it. So finally it was time to attack the snack on my own. My mission… make killer sunbutter without the sugar.
I did a little research on making nut butters, and found out that it’s best to use roasted nuts, and you have to add in oil to create the right consistency. For other nut butters, you can get away without adding sugar to the mixture, but a little sweet really enhances the flavor of the sunflower seeds, so for this recipe, a little natural sweetness was a must. For this recipe we used a hint of pure maple syrup to add the slightly sweet flavor. Other options would be to use raw honey, coconut nectar, or stevia extract. You only need a tiny bit, so any naturally sweet option of your choice is fine.
- 2 cups roasted unsalted sunflower seeds
- 3 tablespoons macadamia nut oil
- 1 teaspoon pure maple syrup
- Food processor or other high speed blender
- Pour two cups of roasted unsalted sunflower seeds into a food processor, and blend until you have a fine sunflower meal.
- Add in oil one table spoon at a time, blending each tablespoon into the sunflower seeds until you have a peanut butter like texture.
- Add in the maple syrup.
- Continue to blend until you have the consistency that you prefer. We chose to make our sunbutter very creamy, so we kept processing.
This recipe was a HUGE success. It came out tasting exactly like the sunbutter I used to buy from Trader Joe’s or Whole Foods. Like any other natural nutbutter, you want to keep this in the refrigerator. Enjoy with sliced apple, banana, baby carrots, jicama slices, or celery. You can even throw in a heaping tablespoon into a smoothie. Delicious!
As always, enjoy.