6-ish cups of sunflower seeds (plain, raw, no salt)
Preheat the oven to 350 degrees F.
Spread the sunflower seeds on a parchment lined baking sheet and roast for ~15 minutes. Stir the seeds every 5 minutes.
Scoop the roasted sunflower seeds into a food processor or high powered blender and let it run for about 5-10 minutes until desired smoothness is reached.
Note: The first stage of the sunflower seed butter will be mealy and powder-like. Take heart! It will take a few minutes for the roasted sunflower seeds to release their oils. The next stage will be a slightly grainy texture. Finally, the creamy, sunflower seed goodness will emerge in the velvety form of “butter”! For every two cups of seeds, one cup of sunflower seed butter will result.
Store in a tightly sealed jar in the refrigerator for up to three months. No preservatives. Meaning the pantry is not an option!
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