Sunflower Seed Butter

The heat from the food processor brings out the natural oils from the sunflower seeds, so there’s no need to add any oil. Blending the seeds into a paste can take a while, so I suggest giving your food processor a break about halfway through so it doesn’t burn out.

See our Holiday Apple Cobblers recipe.


  • 2 cups raw, unsalted sunflower seeds


Add sunflower seeds to large skillet over low heat. Heat, stirring occasionally, until seeds turn a light golden brown, about 8 minutes.

After seeds cool, place in food processor, and blend, scraping down sides, until smooth paste starts to form, about 25 minutes.

Transfer sunflower seed butter to glass jar, and store in refrigerator for up to 2 months.