Roasted Sunflower Seed Butter

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by | Updated: May 17th, 2017 | Read time: 1 minute

Peanut butter and jelly? That’s old news. These days, we’re much more excited about alternative nut and seed butters on our sandwiches, particularly when they’re homemade with only 3 ingredients, like this one! Made without nuts or peanuts, this sunflower seed butter is a great allergen-friendly spread and vegetable dip. Leave in as many chunks as you’d like or go completely smooth, just be sure to serve it with equally exciting chia seed jam instead of sugar-laden jelly.

Bread Spread with Sunflower Seed Butte on Wood |

Makes 1 cup


2 cups Bob’s Red Mill Raw, Shelled Sunflower Seeds
2 tsp. sweetener (like coconut sugar or date sugar), optional
1/2 tsp. salt


  1. Preheat oven to 350 degrees F.
  2. On a large baking sheet, spread seeds out into a single layer. Roast for about 15-20 minutes or until they have begun to brown. Remove from oven and let cool completely.
  3. In a food processor, combined cooled seeds, salt and desired sweetener. Process for about 15 minutes until smooth or you reach desired texture.