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Quick, easy, delicious sunflower butter!
Add 1 cup of shelled sunflower seeds into a food processor and blend. Scrape down sides of the bowl from time to time to ensure all the seeds get blended. This will take some time. Mine took about 5-10 minutes. However, I have a very small food processor so if you have a larger more powerful one, this will likely go much quicker.
Once a smooth buttery consistency is reached add up to 2 teaspoons of vanilla sugar (or cane sugar plus a dash of vanilla extract). Blend until well combined.
Transfer sunflower seed butter to a glass jar with a lid.
Enjoy on toast or straight from a spoon!
Store sunflower butter in fridge for up to 2 months. Do not freeze!
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.