SunButter Sunflower Seed Spread - No Sugar Added - 16 oz

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Yes, but they will be harder to process (as if you’re using raw seeds). I find they’re easier to process when still warm and newly roasted. Top Tips and Recipe Notes Thanks to your Very Excellent Tutorial, I managed at last to pull it off-this homemade sunbutter thing-and I am eternally grateful, as is my peanut-allergic Navy boy, i.e. eldest son. I watched with nonchalant, side-long glances as the magic in my cuisinart began to take place, and had to control my zeal so as not to jinx the whole endeavor. For my patience and faith I was awarded the creamiest, smoothest & most perfect batch of homemade nut or seed butter I’ve ever seen. If you want to add any extra ingredients – like salt, sweetener, flavorings, etc (keep reading below for ideas). Add them in right at the end (after achieving your desired consistency) – then pulse a few times to distribute it within the sunflower butter. Can I use soaked seeds (sprouted) for sunflower butter?

For raw sunflower seed butter: You’ll likely need to add a little additional oil, unfortunately. Roasting really helps the oils to release in the seeds. Without that step, these seeds will either take a LOT longer to process or simply won’t move past a certain stage unless a little oil is added to help move the process along. I’ve also found that raw sunflower butter is usually slightly more bitter in flavor, too. Protein powder adds the bulk of the protein to these bars, but it’s also used for consistency. I suggest using a vanilla protein powder to add an extra delicious flavor to these bars. If you have an unflavored protein powder at home, that would also work. Also, if you are incorporating honey or sugar in your preparation, then you are in fact adding sugars. Honey is sugar. Sugar is also sugar. Much to my chagrin, I’ve experienced several failed attempts at making my own nut butters over the years, so in keeping with my steadfast (read stubborn) nature I marched bravely on believing that success at homemade nutbutter was just a matter of the right recipe and/or methodry.

There are several varieties of nut butter available, each one made from different nuts and with slightly different flavours. Read: Girls Who Eat Nuts And Peanut Butter More Likely To Have Good Breast Health: Enjoy Your PB&J ADDED PROTEIN

Sweetener: You can use dates, granulated sugar (like unrefined coconut sugar), sweetener (like monk fruit or erythritol), or even maple syrup/honey (read notes for method with liquid sweetner).

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SunButter is made with US grown, roasted sunflower seeds. It has 7 grams of protein per serving and more vitamins and minerals than nut butter. SunButter provides 45% of the US recommended daily allowance for Vitamin E with no trans fat and less saturated fat than the leading brand of almond butter. Oh how I love myself a protein bar. Especially if you’re busy (who isn’t?) and on the go (who isn’t?), a protein bar is a great option to have on hand. However, when you have nut allergies it can be hard to find an allergen free option that 1. Tastes good, 2. Isn’t loaded with added sugar.

First assemble your ingredients. You’ll need unsalted, shelled, plain-old sunflower seeds. You’ll also need some salt, sugar (or honey/agave/whatever sweetener you like), and some olive oil. That’s it.

Because of all the excellent nutrients inside these little seeds, they come with all sorts of health benefits. These include lowering blood sugar levels, blood pressure, and cholesterolas well as being heart-healthy,and a natural anti-inflammatory. How to make homemade Sunflower seed butter

I suggest using a high-speed blender/processor if possible. Otherwise, the process can take quite a bit longer than it took me. However, if you do have a relatively mid-level powered food processor/blender, don’t fret! Give the seeds some extra time to blend, giving the machine a break every couple of minutes. To begin, spread the raw sunflower seeds across a baking sheet. Then, roast the raw sunflower seeds in the oven at 330ºF/ 165ºC (fan assisted) for 8 minutes, or until the seeds are golden brown. Store: You can store the sunflower butter in the refrigerator for up to 6 weeks. Make sure to use clean utensils every time you use some. Oat flour adds oomph and fiber to this recipe. The key with the oat flour is to make sure it’s finely ground. If you make your own, keep pulsing once you think you’ve achieved flour-like consistency. Now my seeds are lightly toasted. You don’t NEED to toast them, but it adds a delicious nutty flavor to the seeds. Don’t toast them much darker than this, or you’ll lose too much moisture and end up with a mealy consistency to your sunbutter.Since I’ve never had this before, I have no sense of comparison, but I do believe I can let go of the peanut butter now as this will fill that time to time craving I get for it. I f you’re using raw sunflower seeds, you might find that they won’t move past the powdery/ball stage. At that point, you may need to add a tablespoon of neutral oil to get the machine working. However, I recommend allowing it to run for 10 minutes (with breaks every 2-3 minutes) first, to give it a chance, first!