Homemade sunflower seed butter does not require a high-powered blender.
Warm roasted seeds and patient processing release enough natural oil for a creamy spread.
This recipe makes about 300 ml.
Heat the oven to 160°C. Spread the seeds in one layer on a baking tray. Roast for 10 to 14 minutes, stirring halfway, until lightly golden and fragrant. Do not let them turn dark, or the butter may taste bitter.
Cool for five minutes. The seeds should remain slightly warm, which helps their oils flow.
Transfer the warm seeds to a standard food processor. Process for one minute, scrape the bowl, and repeat. The mixture will move from crumbs to a thick paste and finally become smoother.
Pause whenever the motor housing feels hot. Most machines need 8 to 12 minutes of total processing, with several scraping and cooling breaks.
Add the salt and one tablespoon of oil only after a paste forms. Process until glossy. Add the final teaspoon of oil only if the butter remains too stiff. Blend in maple syrup at the end; adding it earlier can slow the release of oil.
Spoon into a clean, dry jar. Refrigerate for up to two weeks and stir before serving. Discard it if the smell becomes sharp or rancid.
Gentle roasting, warm seeds, and short processing cycles create creamy sunflower seed butter while protecting an ordinary food processor.