Peanut Allergy-Friendly Sunbutter
Whip up a batch of this nut-free Homemade Sunflower Seed Butter and say hello to your new favorite spread! Perfect for those with allergies, this creamy and delicious alternative to peanut butter will have you hooked in no time.
56% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 16 servings
- 4 cups unroasted unsalted sunflower seed (560 g)
- 2 tablespoons honey
- 3 tablespoons coconut oil
Nutrition Info
- Calories 161
- Fat 14g
- Carbs 6g
- Fiber 2g
- Sugar 3g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350˚F (180˚C).
- Spread the sunflower seeds on a parchment-lined baking sheet.
- Roast seeds for 8-10 minutes, stirring them halfway.
- Pour the seeds into a food processor and add the honey. Turn on the processor and blend until the seeds begin to clump up. Scrape down the sides and blend again.
- Slowly pour in the coconut oil and continue to blend in the processor until desired creaminess.
- Pour into a airtight container and store in the refrigerator. Use within 2 months of making.
- Tip: When ready to use, leave out on the counter to warm up to room temp for smooth spreading.
- Nutrition Calories: 2587 Fat: 228 grams Carbs: 100 grams Fiber: 34 grams Sugars: 54 grams Protein: 71 grams
- Enjoy!
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