How to Make Healthy Homemade Sunbutter (nut-free, sugar-free)

 

How to Make Healthy Homemade Sunbutter (nut-free, sugar-free)

I love nut butters, and with my paleo lifestyle, nuts were my not-so-guilty pleasure for a long time. Almonds, walnuts, pecans, pistachios, macadamia nuts, no nut was safe! I started making my own nut butters a couple of years ago, when I became more aware of what my habit was costing me, and also when I became more conscious of all of the unnecessary and often unhealthy ingredients that are added to most store-bought versions…oils, sugar, words I didn’t recognize. Making your own nut butter is not only super-easy, but also cost-efficient, especially when you buy your nuts in bulk. All you need is a food processor and a jar to store it in!

Now, onto sunbutter. I discovered sunbutter when I started realizing that my beloved nuts were actually causing me some digestive distress. They made me bloated and uncomfortable. For many people they can also be a barrier to weight loss. Like many, I found that seeds do not have the same effect on my body, and I find them to be just as delicious. I often sprinkle them over salads, use them as a substitute for nut butters when baking, and even eat sunbutter drenched in honey for a treat sometimes. This homemade sunbutter is not only healthy, but with the added sweetness of the coconut sugar (sunbutter alone can be a little bitter), it is yummy enough for your whole family to enjoy!

Benefits of Sunflower Seeds

Sunflower seeds are beneficial to your health for several reasons. They are a great source of vitamin E, magnesium, and selenium. Because of these properties, these delicious seeds can help promote cardiovascular health, detoxification, healthy cholesterol levels, and a healthy mood. They also, of course, make a healthy and delicious snack, and even dessert!

How to Make Healthy Homemade Sunbutter
4c. Shelled sunflower seeds
1/3c coconut sugar
1/2 tsp Himalayan sea salt

Preheat oven to 350. Spread sunflower seeds in thin layer on parchment paper lined, rimmed baking sheet (you may need 2 if you’re sheets are smaller like mine). Toast them in the oven until they are lightly golden, about 20 minutes. Be sure to stir them every few minutes to keep them from burning. **Toasting the seeds first makes it easier for them to release their natural oils, thus eliminating the need for added oil!

Once they are toasted, pour them into your food processor and start processing. This will take several minutes, so just turn it on, go do a load of laundry and come back. Don’t stare at the sunbutter. I do that, and it doesn’t go any faster. If you are staring at it, you’ll notice that the sunflower seeds first turn into a ground meal-like substance, and then a few minutes later will turn into more of a sticky ball, as the oils begin releasing. Don’t stop here! Keep going for a few more minutes and the butter will reach a creamy consistency. At this point you can add the coconut sugar and salt and continue to process to combine. It will look like this

Spoon into a jar of your choice and try not to eat it all at once. Or eat it all, we’ve all been there.

I hope you try this healthy homemade sunbutter recipe, and enjoy it as much as I do! What other nut butters have you made?

 

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