With so many families needing to be peanut-free for school (and for allergies), I am so excited to share this recipe for Sunflower Seed Butter—in original, vanilla, cinnamon, and chocolate—as an affordable (and better tasting!) option to store-bought.
I love the flavor of actual sunflower seeds, but I hate the flavor of store-bought sunflower seed butter…which led me to wonder if I could make a better-tasting and more cost effective version at home.
Turns out that, yes, sunflower seeds in butter form have a strong flavor, but it’s surprisingly easy to make and to customize to your flavor preference. And then it works in Sandwich Lunches, Sandwich Roll-Ups, or all sorts of other lunch ideas for kindergarten (and meals or snacks) for kids and adults.
This recipe comes together in about 15 minutes in a food processor, and it’s a peanut-free snack option to send to schools as needed. (Just check the label on your seeds to make sure they were processed in a peanut-free facility.)
(You may also like my Easy Breakfast Recipes, Nut-Free Granola, and homemade Lunchables.)
Table of Contents
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Ingredients You Need
To make this Sunflower Seed Butter recipe, here’s what you need:
- Roasted sunflower seeds: Choose hulled, unsalted seeds here. Roasted has better flavor than raw.
- Sugar: This is optional for sweetness and it helps to balance the flavor of the seeds, which on its own is very strong. You can taste the blended seeds and decide whether or not to add it.
- Salt: A pinch of salt also helps to balance the flavors.
- Cinnamon, vanilla, or cocoa powder: You can add one (or a combo!) to all or a portion of your finished seed butter as a delish flavor variation.
Step-by-Step Instructions
Here’s how to make this Sunflower Seed Butter so you know what to expect. Scroll down to the end of this post for the full recipe.
Step 1. Add the sunflower seeds to a wide pan set over medium heat. Toast briefly to release the oils.
Step 2. Transfer to the food processor.
Step 3. Grind on low until the seeds resemble the texture of coarse sand. Stop and scrape down the sides of the bowl with a spatula, then grind on high.
Step 4. Add the optional flavor enhancements as desired and blend. Transfer to a jar and store.
TIP: As the seeds continue to be processed, they will release more and more oil and will eventually look like nut butter. It does take a few minutes, so be patient.
Frequently Asked Questions
Sunflower seed butter tastes like an intense version of sunflower seeds. The flavor is very concentrated and slightly grassy.
This nut-free spread is an allergy-friendly alternative to peanut butter and contains vitamin E, protein, and fiber.
Sunflower butter is made from ground up sunflower seeds. There is an option to add flavors such as cocoa, vanilla, or cinnamon.
Recipes to Make with Sunflower Butter
In addition to using in sandwiches and wraps, you can try this seed butter in the following recipes:
- Peanut Butter Muffins
- Oatmeal Energy Balls
- No-Bake Chocolate Granola Bars
- No-Bake Granola Bars
- Cereal Bars
product we love
WeeSprout Storage Jars
These jars are great for storing all sorts of kitchen creations.
How to Store
Store in a jar or airtight container in the fridge for up to 2 months. Or you can freeze in a freezer bag or freezer-safe container for up to 6 months.
Best Tips for Success
- Start with roasted, unsalted sunflower seeds that are hulled (or removed from the shell) for the best flavor.
- Have patience when grinding in the food processor. It takes a few minutes for the seeds to break down.
- Taste and adjust with the optional flavorings to your liking.
- Freeze half of the batch for future weeks to keep it fresh.
- Spread on bread for kids, toast, a bagel, or use in baking or in recipes such as my Breakfast Bars, No-Bake Granola Bars, Energy Balls, or just swirl it into banana bread oatmeal.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment and rate it below!
Easy Sunflower Seed Butter
Ingredients
- 16 ounces roasted unsalted sunflower seeds (hulled)
- 1 teaspoon vanilla extract (or cinnamon or 1 tablespoon cocoa powder)
- ¼ cup granulated sugar (optional but helpful for balancing flavor)
- ⅛-¼ teaspoon salt (optional)
Optional Add-Ins
- 1-2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons cocoa powder
Instructions
- Add the sunflower seeds to a wide pan set over medium heat. Toast for 6-8 minutes, stirring occasionally, until the seeds are fragrant and they start to give off some oil. (You could see the bottom of the pan look a little moist.)
- Turn off the heat and let cool for a few minutes. Transfer to the food processor.
- Grind on low until the seeds resemble the texture of coarse sand, or for about 3-4 minutes, stopping to scrape down the sides of the bowl with a spatula a few times.
- Grind on high for 6-8 more minutes, stopping occasionally to scrape down the sides of the bowl. As the seeds continue to be processed, they will release more and more oil and will eventually look like nut butter. It does take a few minutes, so be patient.
- Add the optional flavor enhancements as desired and pulse to combine or stir.
- Transfer to a jar and store in the fridge for up to 2 months. Or you can freeze in a freezer bag or freezer-safe container for up to 6 months.
Equipment
Notes
- Store in a jar or airtight container in the fridge for up to 2 months. Or you can freeze in a freezer bag or freezer-safe container for up to 6 months.
- Start with roasted, unsalted sunflower seeds that are hulled (or removed from the shell) for the best flavor.
- Have patience when grinding in the food processor. It takes a few minutes for the seeds to break down.
- Taste and adjust with the optional flavorings to your liking.
- Freeze half of the batch for future weeks to keep it fresh.
- Spread on bread, toast, a bagel, or use
Definitely better than store bought but the sugar gave it a grainy texture. Why do I just stir/pulse it in at the end? I wonder if i would have added it earlier if the heat would have melted it a bit (my vitamin gets hot when being used for that long). Thoughts? Thanks!! Love your recipes!!
You can try adding it during the grinding step if you want!
If I don’t have a food processor, could I use a blender instead?
If your blender came with a stick to help move the food around, then yes, though you may have to stop and start a few times since the mixture is thick.
Hi! Has anyone tried with pure maple syrup? Trying this rather than store bought school safe butters! Thanks 🙂
Should work, enjoy!
Will never buy store bought again! This stuff almost takes like a “whipped” version it is so light, flavorful and no bitterness. I did honey instead of sugar and it worked perfectly. Costco sells a large bag of kernels for $5 so you can get multiple jars worth for less than a can full of processed ingredient sun butter from the store!
Have you ever tried to do honey in place of sugar? Thanks in advance!
It will work similarly!
Can you share if this comes out runny or thick? I wanted to make cracker sandwiches for my son’s nut-free lunches but the store brand sunbutter was too runny for that, wondering if this would be a good alternative.
Whenever I’ve made this recipe, it is thicker than storebought sunflower seed butter and should stay more firmly on a cracker.
This is the best sunflower butter recipe! My son’s daycare is nut free and he refuses to eat store bought brands. This was so simple to make and I definitely will be making this more!
I’m so glad to hear that!