This homemade Sunflower Seed Butter is so easy to make and is a great nut-free alternative to peanut butter and can replace it in many recipes.
Whenever I make a recipe with peanut butter I get several requests asking for a nut-free alternative. I often recommend using sunflower butter instead so I thought it was time I made my own recipe to show you just how easy it actually is! Even if you are not dealing with a nut allergy in your family, many schools and nurseries no longer allow children to bring any nut products in their lunches or for snacks so this makes the perfect alternative!
It is possible to buy sunflower butter in many shops but it’s quite often loaded with refined sugar and palm oil too. This recipe contains just the sunflower seeds themselves plus some coconut oil to help it blend and a little honey, vanilla and a touch of sea salt for taste.
To make the sunflower butter I used this new 750ml jug for my Froothie Optimum 9400. This smaller jug is handy for blending smaller quantities and it was perfect for this recipe.
If you are using another brand of blender just be sure it is strong enough to blend nuts and seeds!
This sunflower butter is delicious spread onto toast, crackers or rice cakes. It can also be used as an allergy friendly substitute for peanut butter in loads of recipes like my No Bake Energy Bites, Chocolate Quinoa Granola Bars and Strawberry Oat Bars.
I’ve been getting so many messages and tags on Instagram from you guys making my recipes. Please keep sending me the pictures. Its always the highlight of my day to see them!
Disclosure: I am an affiliate for the Optimum 9400 so if you buy one through my link I’ll earn a small commission but I genuinely would not recommend it if I didn’t think it was an excellent product.
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This Sunflower Seed Butter is so easy to make and is a great nut-free alternative to peanut butter and can replace it in many recipes.
- 400g / 3 cups sunflower seeds
- 50g / 0.3 cup coconut oil, melted
- 2 tbsp honey or maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
- Place the sunflower seeds into a large pan or wok on the hob and dry-fry for a few minutes until they have toasted. Be careful not to burn the seeds though!
- Transfer the seeds into the blender. Add the melted coconut oil and blitz on a low setting until smooth. This will probably take about 5 minutes in total and you can do it in stages and stop for a little while if you are worried about the blender over-heating.
- When the sunflower seed butter has reached a good consistency add the honey, vanilla extract and sea salt and blitz one final time.
Store the sunflower butter in an airtight container in the fridge for up to 1 month.