Sunflower seed butter

Sunflower Seed Butter

I want to share a little secret with you – sunflower seed butter! Well, maybe you know all about it, but I’ve just discovered it this year when my I got a jar as a gift. It is so delicious, with a distinct taste – differing from your usual nut butters (sorry peanut butter, you’ve got a contender).


I’ve always found some of the alternative nut butters like cashew and almond fairly pricey for such a small jar – although they are amazing, sunflower seeds offer a very cost friendly alternative to buy. I got 1kg of sunflower seeds in ‘Food for Thought‘ health food store for around £3.40 – with the added satisfaction of home making it! It serves as great alternative for those with nut allergies.


Not only that – sunflower seeds are highly nutritious, packed with  vitamins and minerals such as Iron, Vitamin B6, Vitamin E, Selenium and Magnesium – supporting the cardiovascular, nervous and musco-skeletal systems. Additionally, it can help balance cholesterol levels, thyroid health and boost mood.

So far I’ve been dropping tablespoons of it into our morning smoothies, milkshakes, bowls of oatmeal, on top of flapjack cookies (when warm with a cup of tea – druel), and as a snack spread on apples.


So here is a recipe if you fancy making it:


  • 3 cups of sunflower seeds
  • 4 tblsp of coconut oil
  • Sprinkle of rock salt


  1. Pre-heat your oven to 175 degrees C and spread the glorious little seeds onto a parchment lined tray.
  2.  Roast them for around 12-15 minutes, making sure to stir them from time to time. They will begin to turn a golden colour and the aroma is beautiful.
  3. Add these straight to your blender or food processor with the coconut oil and salt, begin to blend.
  4. This may take around 5 minutes or longer depending on the power of your machine. You will see the seeds starting to break down fairly quickly – firstly quite grainy and you may need to scrape down the sides to make sure mixture is being blended thoroughly.
  5. Decant it into a jar and store it in the fridge for up to a month – although in our house, it doesn’t last that long!