Homemade Sunflower Seed Butter

by Wendy

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Nut and seed butters can be a tasty treat and a healthful addition to a nourishing diet.  Full of good for heart and soul oils, fats, enzymes, vitamins, minerals, and proteins, they not only taste lovely, they are deeply satisfying.  Store-bought versions can be laced with copious amounts of refined sugars, preservatives, and additives, as well as expensive to purchase.  Making them at home allows you the freedom and creativity to choose what goes into your butter, and what does not.  The process is simple, straightforward, and easy to incorporate into your kitchen routine.

Homemade Sunflower Seed Butter

4 c. Organic raw sunflower seeds

2-3 T.  Coconut Cream Concentrate

2 T.  Raw Honey, or to desired sweetness

*taste freely & adjust accordingly

Sea salt, or Redmond Real Salt to taste

*I used approx. 1/2 t. Redmond Real Salt

 

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Preheat the oven to 300 degrees.  Place raw sunflower seeds on two baking sheets to create a thin, even layer.  Gently roast seeds for approx. 20 min. (Oven times may vary),  Stir every 5 minutes to achieve a nice even roast.  Roast until golden.

Remove from oven let rest 5 min.

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Scoop still warm sunflower seeds, and the salt of your choosing, into the food processor.  Process for 5 min. Or until seeds resemble dry flour.

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Add coconut cream concentrate 1 Tablespoon at a time, to adjust for the level of naturally occuring oils within the sunflower seeds, process for another 3-5 min. Adding more coconut cream concentrate to achieve the level of creaminess you desire.  At this point you should have a creamy looking seed butter within your processor.

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Add raw honey and continue to process for 2-3 min., or until the level of creaminess you adore is achieved.

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Enjoy on fresh fruit, bread, or any of your favorite ways to experience your beautiful homemade sunflower seed butter.

Eat with joy!