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Homemade Sunflower Seed Butter


  • 1 pound raw sunflower seeds
  • 1 1/2 teaspoons salt
  • 1-3 tablespoons sunflower oil


  • Preheat oven to 350°F. Spread the sunflower seeds out on a rimmed baking sheet. Roast in the oven for 12 to 15 minutes, stirring the seeds at least once during baking, to ensure even roasting.
  • When the sunflower seeds are fragrant and golden brown, remove the pan from the oven. Let the seeds cool 10 to 15 minutes. Carefully pour them into the bowl of a food processor.
  • Process the seeds for about 30 seconds, until the seeds have broken down into a rough meal. Add the salt and process again.
  • Continue to process in 20-30 second stints, stopping the motor and removing the lid after each stint to break up any clumps and scrape down the sides of the processor.
  • The sunflower butter will look like wet sand and then will start to roll around the processor in one or two large clumps.
  • At this point, stream in 1 tablespoon of the sunflower oil and continue to process. If it doesn’t look liquidy and buttery within 15 to 20 seconds, add a second tablespoon. Should it still resist, go with one more.
  • When the butter pools in the food processor bowl and looks quite spreadable, it is done.
  • Scrape the finished butter into a jar or container. It will keep 2-3 weeks at room temperature. For longer storage, refrigerate.


To make the sunflower seed butter into Cinnamon Vanilla Butter, add 1-2 teaspoons of cinnamon, 2 teaspoons vanilla bean paste, and 2 tablespoons sugar with the salt.