Homemade Vanilla Cinnamon Sunflower Butter

Now that I have a food processor (and if you venture back a post, you have a chance to win one yourself!), one of the things I’ve been wanting to make for a long time and haven’t been able to has been homemade nut/seed butter. We go through a lot of peanut butter, because I love it, and a lot of sunflower seed butter. The bambino takes that for his school lunches–We thankfully don’t have any nut allergies, but last year in his kindergarten class, there were 3 children with peanut or tree nut allergies. And that was one class out of 6. I got in the habit then of sending him with something other than peanut butter. It took awhile (a lot of uneaten ham or roast beef sandwiches) before we came to the conclusion that the best thing was sunflower seed butter. Over the weekend, I made a batch of Homemade Vanilla Cinnamon Sunflower Butter, which the bambino proclaimed the best he’d ever tried!

Homemade Vanilla Cinnamon Sunflower Butter

I was rather surprised by how easy it was to make…Roast the seeds, toss ’em in the food processor, and blast away!

Homemade Vanilla Cinnamon Sunflower Butter

When I told the bambino I could now make him homemade sunflower butter, he got SO excited. And when I told him we could try different flavors–Like the Vanilla Cinnamon variety I made, he started jumping up and down with excitement.

Homemade Vanilla Cinnamon Sunflower Butter

Perhaps next time, I’ll add a little honey to it–or maybe some maple syrup. The possibilities are endless!

Yield: 1

Homemade Vanilla Cinnamon Sunflower Butter

Homemade Vanilla Cinnamon Sunflower Butter
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 lb. raw, unsalted sunflower seeds
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. sea salt

Instructions

Preheat the oven to 350 degrees F. Place the sunflower seeds on a large baking sheet in a single layer. Roast for 20-25 minutes, stirring frequently.

Remove from the oven and allow to cool for 5 minutes.

Place the seeds in the bowl of a food processor. Grind the seeds for 20-25 minutes, until the seeds have become creamy and smooth. Stop and scrape the sides of the bowl every 3-5 minutes.

Add the salt, cinnamon, and vanilla, and process another 5 minutes, to fully incorporate the flavors.

Place the butter in an air-tight container.

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And that’s it! In just about an hour, homemade sunflower butter–No added sugar, I can control the sodium content, as well as the flavors…Next, I’m going to try homemade Nutella!

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