Manimal loves sunflower seed butter. If I put it in his oatmeal he giggles loudly with every bite, and he almost always steals his big brother’s sunbutter bread (He did this morning, and the day before that). Unfortunately, all the brands that are sold at the stores near my house are made on a shared line with soy, so they are a no-no. That leaves the Trader Joe’s brand, which is really good — except Trader Joe’s is 30 plus minutes from my house. A 30 minute drive to buy groceries when you don’t have small children is an annoyance. A 30 minute drive when you have small children is like getting a root canal. My boys use up all their patience on the drive over and spend the next 45 minutes in the store making fools of themselves, while making the grocery store unpleasant for anyone in earshot (and Trader Joe’s is small, so that’s everybody). Whew.
With that said, I have not had a chance to make a trip out to Trader Joe’s in a while. But a few weeks ago, I realized I could probably easily make my own. So I did a quick Google search and found this recipe on the really cute blog, Life From the Roof. It was soooo easy to make, and it tastes as good as the main-stream brands.
I have always bought Dakota-Brand shelled sunflower seeds from Hy-Vee because they are affordable (around $3 for a 16 ounce bag) and they seem to have good allergy practices so their lines are soy, peanut and gluten free. This recipe took all of 5 minutes to make, and yielded about half a mason jar of sunbutter. Because the sunflower seeds I used were salted, I omitted the salt from this recipe.
- 2 cups sunflower seeds
- 1/2 tsp salt (or use sunflower seeds that are salted).
- 1-2 Tbl sp honey (I used 1 Tbl spoon, but I would have used another had I not run out)
- 2-4 Tbl spoon oil (I used canola but coconut or olive oil would probably work really well, too).
In your food processor (I’m sure a blender would work OK, too), pulse your sunflower seeds until they are a grainy mass that looks almost like wet sand. Use a rubber spatula to scrape the sides (turn the process off to do this, of course). Put the processor’s lid back on and while processing the seeds again, add a tablespoon of oil. Use the same tablespoon to add your honey (this way the honey just slips off the measuring spoon without sticking or having to scrape it off. Add the remaining number of tablespoons to the processor, while intermittently taking breaks to scrape the sides. Process until desired smoothness and consistency.