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Super Seedy Sunflower Butter

Food processor with freshly blended Sunflower Seed Butter topped with chia, flax, pumpkin, and hemp seeds

Sunflower butter.

God’s gift to those who cannot have nuts (moment of silence for this delicious treat the incredible hand is modeling).

Tray of sunflower seeds for making homemade sunflower seed butter

Although I can have nuts, I have a tendency to overdo it on almond butter (raise hands if you go through 1 jar a week).

Recently, I’ve been enjoying cashew butter and sunflower butter. However, I’ve noticed that many of the sunflower butter brands include added sugar and it ends up being too sweet for my taste. So I wanted to make my own version that I felt better about enjoying every day.
Slices of gluten-free toast topped with homemade Sunflower Seed Butter and blueberries

This 6-ingredient, 20-minute sunflower butter gets a serious nutritional boost from hemp seeds, flax seeds, pumpkin seeds and chia seeds! They not only add essential amino acids, protein, fiber, healthy fats, and more, but also a nutty crunch to this creamy spread.

Speaking of spread, what do you spread this butter on? I’m so glad you asked

Banana Bread
Coconut Yogurt Waffles
Gluten-Free Waffles
Vegan Whole-Grain Pancakes
Vegan French Toast
Vegan Pumpkin Bread
Steel-Cut Oats
Peanut Butter & Jelly Muffins (in place of PB)
Overnight Oats (in place of PB)

You get the idea. If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag the recipe #minimalistbaker on Instagram. Cheers, friends!

Partially eaten gluten-free toast topped with our Sunflower Seed Butter recipe

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Food processor filled with a batch of our homemade Seedy Sunflower Butter recipe
4.57 from 23 votes

Super Seedy Sunflower Butter

Super seedy sunflower butter with chia, hemp, flax, and pumpkin seed - perfect for toast, baked goods, oats, and more! Creamy with a slight crunch, six ingredients, and vitamin and mineral-rich!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 13 (2-Tbsp servings)
Category: Side, Spread
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Weeks

Ingredients

US Customary - Metric
  • 3 cups raw sunflower seeds (if roasted, skip the roasting step!)
  • 1/4 tsp sea salt (more or less to taste)
  • 1 Tbsp chia seeds
  • 1 Tbsp flaxseed meal
  • 1 Tbsp shelled hemp seeds
  • 1 Tbsp roasted unsalted pumpkin seeds
  • 1-2 tsp coconut sugar or stevia to sweeten (optional)

Instructions

  1. If your sunflower seeds are roasted (select unsalted if possible), skip this step. Otherwise, preheat oven to 350 degrees F (176 C) and spread sunflower seeds on a baking sheet.
  2. Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.
  3. Add roasted sunflower seeds to a food processor (or high speed blender) and blend until a butter forms, scraping down sides as needed. It should take about 5-7 minutes. Resist the urge to add any additional oil (and especially not water, as it will cause the butter to seize up).
  4. Add salt, chia seeds, flax seed, hemp seed, and pumpkin seeds and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt, or a bit of sweetener of choice if desired (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
  5. This spread is perfect for toast, baked goods, waffles, pancakes and more! Store at room temperature for 1-2 weeks, or in the refrigerator up to 1 month!

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 13 two-Tbsp servings)

  • Calories: 162
  • Fat: 14g
  • Saturated fat: 1.3g
  • Carbohydrates: 5.7g
  • Fiber: 2.6g
  • Sugar: 0.7g
  • Protein: 5.8g
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84 Comments 30 minutes or less, 7 ingredients or less, Dairy-Free, Dip, Egg-Free, Fall, Gluten Free, Nut-Free, Oil-Free, Recipes, Refined Sugar-Free, Sauce, Savory, Sides, Snacks, Soy-Free, Spring, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for BellaBella says

    December 8, 2019 at 5:43 pm

    i was just wondering if you don’t have sunflower seeds would sunflower kernels do the same thing?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 9, 2019 at 11:24 am

      Hi Bella, if you are referring to sunflower seeds with the shells on, we don’t think that would work as the kernels are too tough and wouldn’t get creamy.

      Reply
  2. Avatar for LindseyLindsey says

    November 19, 2019 at 8:38 pm

    I made this today and it is a hit for the whole family-even my typically cautious, picky 5 year old said it was delicious! I doubled on flax meal and hempseed as I omitted chia and pumpkin based on what we had in our kitchen. I have a high powered food processor and found it to get to the seed butter consistency in the 5-7 min time frame.
    I have a feeling I will be making this at least once a month. Next time I plan on doubling up to make two jars as I anticipate it won’t last long in our house.
    Thank you for another great recipe that is easy, delicious and nutritious!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 20, 2019 at 10:22 am

      Whoop! We’re so glad your family enjoys it! Thanks so much for sharing!

      Reply
  3. Avatar for rozinasararozinasara says

    November 10, 2019 at 10:39 pm

    Very yummy! I added some coconut oil and honey because it was taking forever to get to the buttery stage…turned out great!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 11, 2019 at 11:48 am

      We’re so glad you enjoyed it! Thanks for sharing!

      Reply
  4. Avatar for KATHLEEN A WALLACEKATHLEEN A WALLACE says

    October 12, 2019 at 7:25 am

    I didn’t roast the seeds and it took patience but yum-o!! Having some now with all fruit jelly on whole grain toast.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 14, 2019 at 11:59 am

      We’re so glad you enjoy it, Kathleen! Thanks so much for the lovely review! xo

      Reply
  5. Avatar for Evan HalperinEvan Halperin says

    October 11, 2019 at 4:23 pm

    Great, easy recipe. Doing it in the vitatmix definitely heats it up a bit, but still perfect. I ended up just adding a pinch of salt, pinch of sugar and chia seeds.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 14, 2019 at 11:29 am

      We’re so glad you enjoyed it, Evan! Thanks for sharing your experience!

      Reply
  6. Avatar for EdEd says

    October 1, 2019 at 2:45 pm

    Hi love your post. Im a keen gardener and grow my own sunflowers and pumpkins. Do you think this would work with just those two seeds skippjng the chia, flax and hemp?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 1, 2019 at 4:08 pm

      Totally!

      Reply
  7. Avatar for Dana PDana P says

    September 16, 2019 at 2:27 am

    Hey so I gave this a shot and it didn’t turn out amazing, but I think I may have roasted the seeds too long and that dried them out? I did 15 mins flat, but they were pretty golden. The taste is awesome, so I will still be using it and definitely give it another try once I run out, but also wondering if I were to add oil now would it make it worse? It’s pretty dry and grainy but I blended so long I gave up !!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 17, 2019 at 1:00 pm

      If you added oil that would potentially make it creamier and runnier. It may have been over-roasted. Were your seeds fresh? Sometimes when they’re older or over-roasted their oil content can be low. I’d recommend adding avocado or sunflower oil when blending to moisten it up!

      Reply
  8. Avatar for ChristyChristy says

    June 9, 2019 at 3:04 pm

    Super simple! But don’t try to half or third the recipe unless you have a small food processor. It made it difficult to get past the grainy stage to the oily stage. But I made it a second time with enough seeds and it worked great! I did tweak a few things, like I didnt have hemp and I didnt add sweetener or salt (forgot but I do recomend). I appreciate the recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 10, 2019 at 10:03 am

      Thanks for sharing, Christy! xo

      Reply
  9. Avatar for SarahSarah says

    June 4, 2019 at 3:32 am

    Just added this to my nut butter collection and it is fabulous! I love the rich, earthy flavor, and the extra dose of healthy seeds with the chia, flax and hemp additions! Dana, this is another awesome recipe. Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 4, 2019 at 10:06 am

      So glad you enjoyed it, Sarah! Thanks for the lovely review!

      Reply
  10. Avatar for Kitchen experimentKitchen experiment says

    June 2, 2019 at 7:00 am

    Toasted sunflower seeds and a seed mixture on stovetop, tossed everything in processor, and about seven minutes later, voila, a nutty, toasty, toasty butter. I did not add any sugar or sweetener.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 2, 2019 at 8:22 am

      Thanks for sharing!

      Reply
  11. Avatar for Francie KFrancie K says

    May 18, 2019 at 3:06 pm

    Great, I make it over and over. I cover the top with dried dill which looks great and tastes great.

    Reply
  12. Avatar for ReisReis says

    March 7, 2019 at 7:59 am

    I just made this today. I usually consume nut butters a lot so I just avoid buying them. I did almond butter a couple of weeks ago it was great but decided to try sunflour seeds this time. I didn’t have hemp seeds so I didn’t use it, not sure how much it’d influence the taste. I followed the recipe but I think I would prefer raw seeds, instead of roasted. The roasted seeds gives it a very strong flavour and I’d like it to be more gentle. It took a while to get it done since the recipe does not add any other oils, which usually speeds up the process. What does it go well with? It is quite strong so I am not sure what is the best way to use it, any suggestions?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 7, 2019 at 10:37 am

      Hi Reis, sorry to hear the flavor was too strong for you. You could try raw sunflower seeds or another suggestion for making the flavor more mild would be to mix it with another nut/seed butter such as almond butter. We like to serve it with toast, baked goods, waffles, and pancakes. Hope that helps!

      Reply
  13. Avatar for CarrieCarrie says

    February 27, 2019 at 8:34 am

    I’ve made this before and it’s SO good! I’m wondering if it can be frozen? The amount is too much for me to get through in a month.

    Thanks so much!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 27, 2019 at 10:22 am

      Hi Carrie, we haven’t tried that, but think it could work! If you give it a try, we would love to hear how it works!

      Reply
      • Avatar for CarrieCarrie says

        February 27, 2019 at 11:24 am

        Thank you, I’ll try it and let you know!

        Reply
      • Avatar for CarrieCarrie says

        March 14, 2019 at 3:35 pm

        I tried freezing this recipe and it’s delicious. Once thawed, no change at all. I do love this seedy sunflower butter! Only thing I eliminate are the chia seeds. Those buggers get stuck in my teeth, so not attractive — ha, ha! Thank you for all your delicious low ingredient and quick to make recipes. I’m been a fan for years.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          March 15, 2019 at 12:28 pm

          Aww, thanks for the lovely review and for letting us know it worked! xo

          Reply
  14. Avatar for JGJG says

    October 10, 2018 at 9:35 am

    Didn’t read the instructions fully and added a little maple syrup as sweetener, and now the butter has seized. ? Is there any way to fix this?

    Reply
  15. Avatar for MindyMindy says

    September 3, 2018 at 9:15 pm

    I made SunButter for the first time and turned out good. I put it in the fridge and went back later to use it and it wasn’t creamy. It got more solid. Is there anything I can do to fix it?

    Reply
  16. Avatar for AmyAmy says

    September 2, 2018 at 12:26 am

    I’ve just made this as I needed an alternative to peanut butter to add to my overnight oats – it’s fantastic! Delicious with carrot sticks. Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 12:23 pm

      Glad to hear that, Amy!

      Reply
  17. Avatar for MaxMax says

    April 30, 2018 at 2:48 pm

    Could I leave out the flaxseed meal? Or is there something I could substitute for it

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 2, 2018 at 7:08 am

      You could just substitute with more chia and hemp seeds!

      Reply
  18. Avatar for LauraLaura says

    February 15, 2018 at 9:42 pm

    I love this recipe, it’s wonderful and I thank you so much.
    Question: My doctor told me the peanut plants have been contaminated, the pesticides have soaked into the soil and this needs to be know by all, especially parents. Thanks, I will be looking for your reply. Take care…

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 18, 2018 at 12:34 pm

      Hi Laura! While we cannot offer medical advice as we are not medical professionals, we recommend you follow the advice of your doctor and seek their advice.

      Reply
  19. Avatar for AndrewAndrew says

    January 14, 2018 at 10:23 am

    I just made this in my Vitamix. I let it run till a smooth ‘butter’ formed. It got quite hot. Even while hot it was still too thick for me so I added about a tbsp of macadamia nut oil. This got it to a nice consistency for me which I’m sure will get thicker as it cools. The taste was quite nice and I like the addition of the other seeds. I added a bit of coconut sugar to go give it just a hint of sweetness.

    Reply
  20. Avatar for Kara AmundsonKara Amundson says

    November 19, 2017 at 9:33 am

    I just found out that under ZERO CIRCUMSTANCES am I ever to eat any nuts, peanuts, or–this is where my heart breaks–TAHINI ever again. I’ve also been denied tofu and eggs and I’m kind of at the end of my rope. Now I think I see the light at the end of the tunnel… I LOVE sunnies AND pumpkin seeds, and can easily see replacing my once-a-week hummus routine with a twice-a-month butter routine!
    I just hope my cheapo Osterizer holds up. ?

    Reply
    • Avatar for Dawn BelliveauDawn Belliveau says

      March 27, 2018 at 6:47 pm

      Kara-No tahini, nuts or eggs here anymore either. I found this recipe and substitute sunflower butter for the peanut butter. It’s truly the best hummus I’ve ever had.

      Reply
  21. Avatar for MadelineMadeline says

    October 31, 2017 at 10:00 pm

    Can I use date sugar for a little sweetness?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 2, 2017 at 9:08 pm

      Hi Madeline! We haven’t tried it but it should work!

      Reply
  22. Avatar for Christine RudgeChristine Rudge says

    June 10, 2017 at 5:52 am

    I live in France where these sort of products can be difficult to find. So I was very pleased to find this recipe that was very simple to follow. It was a good job that there was a warning not to be tempted to add extra oil as it did seem to take quite a while to go beyond the ‘crumb’ stage. I used my fairly small food processor. Keeping the faith, I found that clumps started to form and it was only 2 or 3 seconds between sessions of scraping it down. After a few time it made a ball and I was tempted to think it was there. Glad I persevered when, after 3 or 4 more goes, it became more of a smooth paste. I forgot to taste for salt before putting it in jars and think I may have liked a little more but this is for my grandchildren so better under salted than over!

    Reply
  23. Avatar for ElleElle says

    June 3, 2017 at 9:16 am

    I just made this and it turned out so nicely! I let the food processor do its thing for quite a while and it turned into a beautiful and glossy spread! Can’t wait to have it on my toast tomorrow <3

    Reply
  24. Avatar for Lou AnnLou Ann says

    February 23, 2017 at 1:08 pm

    I tried this but didn’t have much luck. I roasted my sunflower seeds and then put them in the food processor. Required constant attention to keep pushing the mix into the blades. Ater 20 min it finally turned to butter but now it has a burnt taste to it…I’m assuming from how long it was in the processor. For the small amount of sugar in sunbutter, I’ll buy it from now on.

    Reply
  25. Avatar for MarieMarie says

    September 12, 2016 at 2:25 pm

    Just made this recipe. So delicious!!! Don’t want to take nut butters to school since have students with allergies. This is just as good. Didn’t like the store brands due to other additives!! This will be a staple for me!!

    Reply
  26. Avatar for ToryTory says

    July 24, 2016 at 7:27 pm

    Quick question :
    Is there a substitute for hemp seeds? I am severely allergic to hemp and anything closely related to hemp (pot).
    Can I just omit or add more flax?

    Cheers,
    Tory

    Reply
  27. Avatar for AllyAlly says

    July 20, 2016 at 9:35 am

    Oy heaven!!! This is my fourth recipe and I’m all tingly. This so easy to make that i didn’t think it would be so great. but it was!! We just finished eating this on sesame Ezekiel bread, toasted with a slice of ripe red tomato in top. At first my husband wouldn’t try it. I just set it down and said; “I’d be very happy if you’d eat this”
    Walked back in the kitchen to make another and he asked for more!! Love the warmth of it right after being processed. So satisfying and energizing!! Dana you are changing our lives!!

    Reply
  28. Avatar for ShannonShannon says

    July 11, 2016 at 7:08 am

    I tried this recipe yesterday and have my sun butter in a cute mason jar now. I had some on my toast this morning with honey! Yum. It’s also delicious with apples or spread on crackers.

    At first I really did not think the recipe was going to work. Be patient! Keep blending! Eventually it turned into a smooth consistency. I wish I had waited a bit longer past the smooth phase, to really make sure it was a butter as opposed to a paste.

    I doubled on hemp and chia, which may have changed the consistency. I personally will not use the pumpkin seeds again; I don’t like the slight greenish/gray colour it made my end product. There might be something to put in to counteract the natural gray colour of the sunflower seeds.

    If you plan on eating with honey there’s no need for any more sweetener!

    Enjoy!
    Shannon

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2016 at 4:53 pm

      Thanks for sharing!!

      Reply
  29. Avatar for CassieCassie says

    July 10, 2016 at 5:24 pm

    So. I too have an almond butter and peanut butter OBSESSION. I can eat so much of both of them like CRAYYYYYYYYY. I definitely need to try sun butter again because I remember how amazing it was the first time!

    Reply
  30. Avatar for CrimsonCrowCrimsonCrow says

    July 9, 2016 at 8:07 am

    I just finished making a full batch of your SUPER SEEDY SUNFLOWER BUTTER only to realize I have *nothing* in the house to put it on! LOL~

    I’m so glad you said “resist the urge to add oil” because it was a strong urge for quite awhile. My batch took about 15 minutes to get to the miraculous stage of dramatically turning from meal to GOSH! BUTTER!

    Thanks. I ate a spoonful (OK two. Alright, three) plain.

    Happy.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2016 at 4:52 pm

      Nice! Glad you liked it!

      Reply
  31. Avatar for Kevin | KeviniscookingKevin | Keviniscooking says

    July 8, 2016 at 3:49 pm

    Guilty of the almond butter abuse as well. :)
    This is a fantastic idea and one I’d gladly invest 20 minutes on, thanks! #SunButter

    Reply
  32. Avatar for KathleenKathleen says

    July 8, 2016 at 3:00 pm

    Also, is roasted the sunflower seeds totally necessary? can we use raw?

    Reply
  33. Avatar for KathleenKathleen says

    July 8, 2016 at 3:00 pm

    As an avid love of ALL nut butters, I CANNOT wait to try this… today!!
    P.S. – I love, love, love all your photos! I’m going on a trip this summer, and really want to bring a good camera to capture everything :) what camera do you recommend buying?

    Reply
  34. Avatar for MeiMei says

    July 8, 2016 at 1:48 pm

    Oooh I am going to try this as a substitute for almond butter in your 5 Ingredient Granola Bar recipe.

    Reply
  35. Avatar for AmyAmy says

    July 8, 2016 at 5:34 am

    Thanks for this awesome recipe! I whipped it up last night. It tasted okay when I was tasting it straight from the food processor, but this morning, when I had it on toast, fuh-get about it! It tastes amazing! I added a little sweetener (a little brown rice syrup…even though the recipe recommends against liquid sweetener!).
    The consistency is amazing and it spreads on toast like butter! Thanks!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2016 at 4:52 pm

      Whoop! Thanks for sharing, Amy!

      Reply
  36. Avatar for SamSam says

    July 8, 2016 at 3:25 am

    Hi

    Can sun flower butter be substituted for almond butter? Also can sunflour be substituted for almond flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2016 at 4:52 pm

      In most recipes, yes to both!

      Reply
  37. Avatar for AleksandraAleksandra says

    July 8, 2016 at 1:13 am

    What a great idea!

    Reply
  38. Avatar for JohannaJohanna says

    July 8, 2016 at 12:45 am

    There are so many nut-free school districts around where I work, I could probably sell this to a million people.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2016 at 4:52 pm

      Ha, right!?

      Reply
  39. Avatar for PennyPenny says

    July 7, 2016 at 4:53 pm

    Hi Dana,

    Love the recipes that you share! I’d like to try this recipe but don’t have hemp seeds. Can I omit or substitute with something else?

    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2016 at 4:51 pm

      I would omit!

      Reply
  40. Avatar for MarilynMarilyn says

    July 7, 2016 at 4:33 pm

    What food processor do you use? I think mine must be bigger and not as powerful, coz when I have tried making nut butters in the past, it comes out all chunky and clumpy. Thanks so much! :)

    Reply
  41. Avatar for DaniqueDanique says

    July 7, 2016 at 3:57 pm

    hey. I tried making the butter but no matter how much i blended it, it never became a butter. It has a sand like texture and color. It’s yummy but not a butter. I’m trying to resist the urge to add a liquid lol

    Reply
    • Avatar for LyndsayLyndsay says

      July 8, 2016 at 1:05 pm

      I made this today and ran into the same problem. I noticed the seeds were very hot since I poured them in straight from the oven so I let them rest. Then I would blend them for a minute and then go do something else for a minute. Finally it formed a giant ball that spun around in the processor. It was still very chalky though. I continued to process it for another few minutes and magically it thinned out and became a nut/seed butter. I think it would help to have pictures of the Seeds throughout the process. There may be a post in the past that has this. I have a brand new pretty powerful food processor so that may have something to do with your bad luck as well. Once I added the additional nuts I sort of wished I blended mine even more!!
      Someone said it tasted better the second day so I’ll have to wait and see! Yippee.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2016 at 4:51 pm

      Hi ladies! this is just part of the process. You have to let it keep blending. It might be that your food processor/blender isn’t high speed /quality enough. Hope that helps!

      Reply
    • Avatar for DreaDrea says

      October 10, 2018 at 11:02 am

      Old post I know…if you are self roasting I would put them in hot and blend. It can be a process to scrape down the sides occasionally but the heat helps the process in my experience. I do this for every nut butter I make.

      Reply
  42. Avatar for VivienneVivienne says

    July 7, 2016 at 1:28 pm

    Gah! Cannot wait to make this! I, too, find some Sunflower Butter brands to be too sweet and this is just right up my alley and to also incorporate, chia, flax , hemp, and pumpkin….nom, nom, nom.
    Thank you, Dana!

    Reply
  43. Avatar for MaritaMarita says

    July 7, 2016 at 12:43 pm

    Never tried this, but just the name did it for me. Mid winter where I am and anything with sun in it sounds good! Thanks for all the great recipes and all the lovely photo’s. I love to save my recipes to Evernote for ease of reference, and your site makes it just so easy to do it. So a big thanks for that, too.

    Reply
  44. Avatar for JoulesJoules says

    July 7, 2016 at 11:07 am

    I’ve never tried sunflower seed butter, but it looks really good!

    Reply
  45. Avatar for StephanieStephanie says

    July 7, 2016 at 11:06 am

    Looks delicious! Perfect for use in lunches for my toddler since the preschool is nut-free. Are the pumpkin seeds crucial, or could they be omitted/replaced? I only ask because I think I have all of the ingredients except the pumpkin seeds!

    Reply
    • Avatar for StephanieStephanie says

      July 12, 2016 at 9:04 am

      Just made this last night (w/out pumpkin seeds) and wanted to leave a rating. So delicious! Love the extra seeds in there :). Thanks for the awesome recipe!

      Reply
  46. Avatar for Natalie | Feasting on FruitNatalie | Feasting on Fruit says

    July 7, 2016 at 9:49 am

    I love the addition of little flecks of chia, flax, and hemp, that would be a delicious textural addition to any nut/seed butter! I just want to grab those slices of toast right now for a snack :) And anyone who can keep a jar of almond butter for longer than a week has earned my full respect, especially if it’s sweetened!

    Reply
  47. Avatar for MandyMandy says

    July 7, 2016 at 9:38 am

    My favorite sunflower seed butter just got recalled, which means that this was clearly meant to be. I can’t wait to try it! I can easily eat a jar in a week, but how long will this last in the fridge if I manage to control myself?

    Reply
  48. Avatar for LauraLaura says

    July 7, 2016 at 8:14 am

    It’s so weird how you publish recipes according to what’s in my pantry! Just last night, I made your vegan parmesan cheese with sunflower seeds (which turned out GREAT, by the way). And now here’s something for me to do with the rest of the seeds! Thank you!

    Also, almond butter? Yeah, TOO addictive!

    Reply
  49. Avatar for Sarah | Well and FullSarah | Well and Full says

    July 7, 2016 at 7:03 am

    I’m also a huge almond butter fan (I put it on everything!), but I love myself some good sunbutter. It looks awesome, Dana! I love the photos too, gorgeous as always :)

    Reply
  50. Avatar for Janel | Peach and the CobblerJanel | Peach and the Cobbler says

    July 7, 2016 at 6:43 am

    I recently went nut-free and have become OBSESSED with sunbutter! LOVE the additions of chia/flax/hemp/pumpkin seeds in this version – can’t wait to try!

    Reply
  51. Avatar for Emily @ Robust RecipesEmily @ Robust Recipes says

    July 7, 2016 at 6:42 am

    Sounds delicious. Great idea to add the pumpkin seeds, hemp seeds, and flax seeds :)

    Reply
  52. Avatar for Hannah R.Hannah R. says

    July 7, 2016 at 6:27 am

    I can’t wait to try this! I was nut-free until I was 19 (yay for outgrowing allergies!), so sunflower seed butter will always hold a special place in my heart. This looks SO yummy!

    Reply
    • Avatar for Tom ~ RYGTom ~ RYG says

      July 7, 2016 at 1:38 pm

      I didn’t know you could outgrow allergies! I hope that’s my case. Anyhow, I’ve been told to try this by my sister….hmmmm. I’m going with your recipe over hers though, don’t tell…okay?

      Reply
      • Avatar for DawnDawn says

        May 15, 2018 at 1:29 am

        Some times people grow out of allergies but not always. My son had an allergy to eggs, peanuts and wheat. He is no longer allergic to eggs but still allergic to wheat and peanut, however the severity of the allergies have reduced. I am 50 and had a wheat allergy all my life.
        I am going to try this cool recipe. Thanks

        Reply

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