Sunflower Seed Peanut Butter

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There’s no shortage of peanut butter recipes on my blog.

I adore anything with peanut butter in it.

Sunflower Seed Peanut Butter - Creamy, velvety smooth and irresistible! You'll want to dip your spoon into the jar until it's gone!

And I love making homemade peanut butter. In my first cookbook, Peanut Butter Comfort, there are 27 recipes for homemade peanut butter variations.

But I’ll cheat on my beloved peanut butter for Sunflower Seed ButterThere’s a certain nuttiness, earthiness, and distinct flavor that’s unique and fabulous.

Sunflower Seed Peanut Butter - Creamy, velvety smooth and irresistible! You'll want to dip your spoon into the jar until it's gone!

I made a hybrid using both sunflower seeds and peanuts, marrying my two favorite butters into one. It’s creamy, drippy, and velvety smooth. It’s nothing like the texture of most commercially-made peanut butters.

I prefer to bake with those kind of classic peanut butters because they yield the best, fluffiest, and most consistent results in cookies and bars, but for eating straight out of the jar (who needs bread), nothing compares to homemade.

Sunflower Seed Peanut Butter - Creamy, velvety smooth and irresistible! You'll want to dip your spoon into the jar until it's gone!

If you’ve never made peanut butter before, this post has step-by-step photos showcasing each stage the peanuts go through before turning into peanut butter. This post is similar using sunflower seeds.

Most notably, make sure you have a full-sized food processor, put the seeds in first, and let them process for 10 to 15 minutes, or until you see the early stages of sunflower seed butter before adding the peanuts.

While the food processor works its magic, go organize your closet, de-clutter your car, or find something outside that needs attention. It’s a loud, somewhat lengthy process and you don’t have to stand around babysitting it. Nothing ‘bad’ can happen by ‘over-processing’ and if anything, the longer the better an ultra-smooth spread.

Sunflower Seed Peanut Butter - Creamy, velvety smooth and irresistible! You'll want to dip your spoon into the jar until it's gone!

It’s silky smooth with such rich flavors. Interestingly, the spread tasted better as time passed. It was good coming out of the food processor but a few days later, it was even better. And about a week later the flavors had married and mellowed, and the little bit I had left in the jar was heavenly.

It’s so hard to resist dipping my spoon into the jar, over and over, until it’s gone.

Sunflower Seed Peanut Butter - Creamy, velvety smooth and irresistible! You'll want to dip your spoon into the jar until it's gone!

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5 from 1 vote

Sunflower Seed Peanut Butter

By Averie Sunshine
I made a hybrid using both sunflower seeds and peanuts, and it’s creamy, drippy, has a velvety smooth texture, and is nothing like the texture of most commercially-made peanut butter. You’ll need a full-sized food processor, put the seeds in first, and let them process for 10 to 15 minutes, or until you see the early stages of sunflower seed butter before adding the peanuts. Nothing ‘bad’ can happen by ‘over-processing’ and if anything, the longer the better an ultra-smooth spread. It’s silky smooth with such rich flavors. It’ll be very hard to resist dipping you spoon into the jar over and over.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 16 ounces
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Ingredients  

  • 2 cups sunflower seeds, shelled (I use roasted and lightly salted; use your favorite)
  • 2 cups peanuts, shelled (I used roasted and lightly salted here; honey roasted are excellent)
  • 1 teaspoon vanilla extract, optional and to taste
  • pinch salt, optional and to taste

Instructions 

  • To the canister of a full-sized food processor (not a mini, Magic Bullet, etc.), add sunflower seeds and process on high power until broken down, creamy and beginning to smooth out, about 10 to 20 minutes. Stop to scrape down the sides of the canister if necessary; however, I find the less scraping and interruptions, the better. The seeds go through stages: crushed, crushed into a fine powder, a paste, a thicker paste, a big ‘dough ball’, and then the ball breaks down into runnier sunflower seed butter.
  • At the point the sunflower seed butter is runny or nearly so, add the peanuts through the feed tube. Process for about 10 minutes, or until the spread is as smooth, buttery, and as creamy as desired. I’ve never experienced harm in ‘over-processing’ and always process about 2 minutes more after I think the spread is done to ensure it’s as silky smooth as possible.
  • Optionally, through the feed tube add vanilla, salt, and process until incorporated, about 1 minute.
  • Transfer to an airtight container, preferably a glass jar with lid. Spread firms up some as it cools, but stays quite soft and runny; it doesn’t separate. Spread will keep airtight at room temperature for weeks and for months in the fridge (hardens some but softens at room temp). No preservatives are added so use common sense with storage. Recipe as written is vegan and gluten-free.

Nutrition

Serving: 1, Calories: 195kcal, Carbohydrates: 6g, Protein: 8g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Sodium: 1044mg, Fiber: 3g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I was SO impressed by how many homemade PB recipes you included in your cookbook! I was sitting on the airplane flying back from BHF in Miami, and I started craving it so badly… I actually found one of those individual cups of PB that hotels and places offer to put on your morning toast and ate that on my transferring flight. ;) Love this sunflower seed version — it definitely belongs in your cookbook too!

    1. I read other blogger’s cookbooks on flights, too! I remember one long flight a few years ago, I read a good 100 pages of Deb/SK’s book!

  2. I love homemade nut butters. I would have never thought to use sunflower seeds. I can’t wait to try it!

  3. ooooooooh I love the idea of combining the flavors of the pb and sunflower seed butter! Delish!

  4. I absolutely LOVE sunflower seeds. As a kid I was so jealous of everyone who could crack a mouthful of seeds and spit out the shells — even as an adult I’m STILL not able to do that, so I always cheat and buy the bags of pre-shelled seeds, haha! This butter looks fantastic and a great change up from standard PB.

    1. Omg I do not have ANY such skills like that, at all. I can run a marathon but if I tried to crack a sunflower seed shell, I’d probably crack my teeth and bite my lip, all in one fell swoop LOL

  5. I love making nut butters at home and honestly cannot wait to try this one! I discovered TJ’s sunflower seed butter when visiting the States this year and fell in love (with both TJ’s and the sunflower seed butter). Pinned and tweeted :D

  6. I just bought my first food processor, it must be a sign from above ;) This PB looks delicious, would never think of making a sunflower seed butter, brilliant! Pinned.