Nut allergies seem like such a common thing these days so this is a delicious alternative. Sunflower butter is a great allergy-friendly spread that’s great on toast, oats, pancakes or even in smoothies.
Homemade butters are so much more affordable than the shop ones and are as natural as possible. It’s so easy to make your own but I still enjoy trying shop-bought butters as a convenience and to try new flavours.
I’ve found the nicest and easiest way to make butter is roasting the nuts/seeds in the oven first. They release natural oils so you don’t need to add any additional oil. Which is healthier and more cost-friendly!
I made this recipe in collaboration with Buy Wholefoods Online who sell all my favourite ingredients and health products all in one place. In this recipe, I use their amazing Organic Sunflower Seeds *gifted.
Sunflower seeds are technically the fruits of the Sunflower plant (Helianthus annuus). A single sunflower may contain up to 2,000 seeds.
The sunflower seeds you eat are encased in inedible black-and-white striped shells, also called hulls. Those used for extracting sunflower oil have solid black shells.
- Sunflower seeds are high in vitamin E and selenium.
- They’re a good source of antioxidants.
- May help lower blood pressure, cholesterol and blood sugar as they contain vitamin E, magnesium, protein and linoleic fatty acids.
- Flavonoids and other plant compounds in sunflower seeds also help reduce inflammation.
Cooking & Storage
- Sunflower seeds may turn blue-green when baked. This is due to a harmless chemical reaction between the seeds’ chlorogenic acid and baking soda — but you can reduce the amount of baking soda to minimize this reaction (35Trusted Source).
- These seeds are great but are prone to becoming rancid due to their high fat content. Store them in an airtight container in your refrigerator or freezer to make them last longer.
You can check out my other recipes here.
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An ideal no nut alternative for those with allergies.
- Preheat your oven to 180C/350F/Gas mark 4 and spread the seeds in a thin layer on a large baking tray. You may have to use 2 if you dont have very large ones.
- Toast the seeds for about 25 minutes until they start to turn a light golden (and have a nutty aroma). Stir them every 10 minutes or so to make sure they don’t burn.
- Once the seeds are toasted, pour them and the other ingredients into a food processor or powerful blender (I used my vitamix) and start processing.
- Transfer the sun butter to a jar with an airtight lid and store in the fridge for 2 weeks.
If using a food processor the seeds will first be ground into a fine meal, a sticky ball and finally a smooth butter. It should take about 10 or 11 minutes for it to reach a smooth butter consistency.
If using a Vitamix like me place all ingredients into the Vitamix, select variable 1. Turn the blender on and slowly increase to variable 10. Blend for about 1 minute 15 seconds. Use the tamper to press the ingredients into the blades so it mixes evenly).
It’s very bitter without sweetner so would definitely add one of your choice. If you use coconut sugar it should make it last twice as long as syrup sweetners.
Keywords: Nut free, sunflower seed, easy, vegan, allergies