SunButter is actually already seed oil free - it's made from whole roasted sunflower seeds, not processed sunflower oil. However, the commercial version contains regular white sugar and conventional ingredients. This DIY version uses organic sunflower seeds, replaces white sugar with coconut sugar for better nutrition, and uses premium sea salt.
Based on: SunButter Original Sunflower Seed Butter
· Makes approximately 24 servings
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial SunButter Original Sunflower Seed Butter from SunButter often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Primary ingredient that provides healthy fats, protein, and the characteristic nutty flavor when roasted and ground
Organic coconut sugar
45g (about 3.5 tablespoons) · Big Tree Farms Organic Coconut Sugar
Natural sweetener that provides caramel notes while avoiding blood sugar spikes of white sugar
Fine sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine
Enhances the nutty flavor, acts as natural preservative, and balances the sweetness
Instructions
Step 1. Preheat your oven to 350°F (175°C). Spread the 680g of raw organic sunflower seeds evenly on a large rimmed baking sheet lined with parchment paper. The single layer ensures even roasting - overcrowding leads to uneven browning. Roast for 8-12 minutes, stirring every 3-4 minutes with a wooden spoon, until the seeds are golden brown and fragrant. They should smell nutty and toasty, not burned. Remove immediately when done - they continue cooking from residual heat.
Step 2. Allow the roasted sunflower seeds to cool completely on the baking sheet, about 15-20 minutes. This prevents the natural oils from overheating during processing, which can create a bitter taste. While cooling, the seeds will develop their full roasted flavor.
Step 3. Transfer the cooled sunflower seeds to a high-powered food processor (at least 11-cup capacity works best). Process continuously for 3-4 minutes until the seeds break down into a coarse meal. Stop and scrape down the sides with a spatula. The mixture will look dry and crumbly at this stage - this is normal.
Step 4. Continue processing for another 4-6 minutes, stopping every 2 minutes to scrape down the sides. The natural oils will begin to release, and the mixture will start clumping together. Be patient - sunflower seeds take longer than peanuts to release their oils.
Step 5. Add the 6g (1 teaspoon) of fine sea salt and 45g (3.5 tablespoons) of coconut sugar. Process for another 3-5 minutes until the mixture becomes smooth and creamy, with a consistency similar to natural peanut butter. If the mixture seems too thick, add an additional 1-2 teaspoons of neutral oil like avocado oil, but this usually isn't necessary if you process long enough.
Step 6. Taste and adjust seasoning - add a pinch more salt if needed for flavor balance. The finished butter should be smooth, spreadable, and have a rich roasted sunflower flavor with subtle sweetness. Transfer to a clean glass jar, leaving about 1/2 inch headspace. Tap the jar gently to remove air bubbles.
Storage
Store in refrigerator for up to 3 months or at room temperature for up to 1 month. Natural separation is normal - simply stir before use. No preservatives means shorter shelf life than commercial versions, but better nutrition and flavor.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$0.25
Savings-20%
DIY costs slightly more per serving due to premium organic ingredients, but provides superior nutrition without preservatives. Bulk buying reduces long-term costs, and you control ingredient quality completely.