Sunflower butter

Sunflower butter

Can't eat peanuts? Try this sunflower butter instead for a nut-free spread. A blender will give the best results and it will keep for up to a month.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 550 persons



  1. Step 1

    Toast the seeds in a large, dry frying pan over a low heat, stirring so they don’t burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they’re still warm, until finely chopped and powdery.
  2. Step 2

    If your blender is high-speed, you can make the butter from the seeds alone – continue to blitz until the oils are released and the seeds turn into a smooth butter (this may take 20-30 mins), stopping to scrape down the sides and let the motor rest occasionally. If you don’t have a high-speed blender, slowly add the coconut oil with the motor running, and continue to blitz until the mix comes together into a ball, then transforms into butter.
  3. Step 3

    Add the syrup and/or salt to taste, or leave plain. Spoon into sterilised jars (see tip, below) and chill until needed. Will keep chilled for up to a month.