Sunflower Seed Butter

So, here goes with the first recipe on Geeky Kitchen. This was more about getting something up here and getting used to photographing food, however, this simple recipe tastes fantastic and can be the base to other great dishes. One of my favourites being the no Peanut Satay Sauce.

So here goes…

Empty about 250g of sunflower seeds onto a lined baking tray and place into a pre-heated 180c oven. Toast in the oven for about 15 minutes until the seeds are nice and toasted. This will give a lovely nutty taste to the butter.


Once the seeds have cooled, empty them into your food processor/blender of choice. I use a small Kenwood we received as a wedding present, and while the butter does not end up silky smooth, its good enough for me! You will probably be blending for up to 10 mins so be patient!


After a couple of mins (2-3) the seeds will grind into what looks like cookie crumbs. This is the first stage and lets you know you are on thee way. From here you are waiting for the seeds to heat up and release their oil. I find at this stage I need to scrape down the sides of the bowl and give the blender a few shakes whiles its running.


The next stage will be when the ground seeds turn into a paste. You will hear the blender change tone as the mixture gets thicker. You might well need to scrape down a few times again, but at this point you are nearly done.


At this point it is time to add some oil to turn the paste into a butter. I use between 4 and 8 tablespoons on organic, first cold pressed walnut oil, as it adds a lovely toasty taste to the butter. I also sometimes add a teaspoon full of Maldon Sea Salt.


The final product! It tastes great on your favourite raw veg, apple slices, or eaten straight from your favourite container after a heavy workout!


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