Sunflower seed butter is a great alternative for those with peanut or tree nut allergies. It’s affordable, delicious, and surprisingly easy to make at home!
Pre-heat oven to 325°F.
Spread sunflower seeds out evenly on a baking sheet and roast for 5-10 minutes. Mix the seeds half-way through baking.
Let the seeds cool for a couple minutes and then add to a food processor with the salt.
Blend in the food processor, stopping to scrape down the sides as necessary. Repeat this process until the mixture becomes smooth. (See notes above for more details about how the sunflower butter will look in processing).
Once the sunflower butter is smooth, add in avocado oil (optional), and continue to blend until desired consistency is achieved.
Store in an airtight container. Keep in a cool, dark cupboard or store in the fridge. Fridge storage will make the seed butter thicker, but last longer.