I love sunflower seed butter, aka sunbutter. These tiny seeds are the most concentrated source of our body’s primary fat-soluble antioxidant: vitamin E . Vitamin E is a potent anti-inflammatory with great cardiovascular benefits, plus it’s wonderful for your skin! Interestingly enough, some of the symptoms of vitamin E deficiency are digestive problems and nutrient malabsoption. If you are like me, the last thing you need is another factor contributing to digestive woes or anemia.
Sunflower seed butter is a great nut-butter alternative for those with allergies or people looking to diversify the nutrient content of their diet. My son’s daycare is entirely “nut-free” so I use sunflower seed butter or tahini often as a sandwich-filler.
Unfortunately most of the store bought sunflower seed butter is expensive and contains added sugar. My favorite store bought variety is the Organic Sunbutter because it’s unsweetened and very creamy. However, I almost always end up whipping up my own version of the spread using a mix of roasted and raw sunflower seeds. Trader Joe’s carries one pound bags of roasted and unsalted sunflower seeds for less than $2.00! The salted sunflower seeds often have way too much salt to make a palatable butter. You can also roast your own if you like.
Whir all ingredients like crazy in your trusty food processor . When making nut or seed butter, I’ve found that you just have to be patient. Sometimes you need a little more oil to get the spread going. You could also use a Vitamix or Blendtech type high speed blender. I prefer to use the food processor because it’s easier to get nut/seed butters out after you make them.