When you have a peanut allergy in the house, sunflower butter becomes a pantry staple, and it is so satisfying to make your own. You can even use sunflowers you grew yourself. This homemade sunflower seed butter takes just hulled sunflower seeds, a food processor, and some patience while the seeds turn from crumbs to creamy, spreadable butter.

Allergen info: Made without peanuts, tree nuts, dairy, or eggs. If you buy hulled seeds, check the package for peanut or tree-nut shared-facility warnings. Growing and hulling your own avoids that. Honey is optional, and not for babies under 1.

Jump to Recipe

From Garden Sunflowers to Seed Butter

If you’re harvesting your own, crack the shells and separate the seeds by floating them in water (the hulls float), or use a small huller for bigger batches. Then roast and blend as below. The recipe scales easily from a small home harvest.

Be Patient With the Food Processor

At first you’ll get dry crumbs, then a thick ball, and then it finally loosens into creamy butter. That can take 10 to 15 minutes or more. Stop and scrape the sides often, and give your processor a break if it gets hot.

What You’ll Need

• A food processor (a sturdy one makes this much easier)
• A baking sheet
• A clean jar for storage

Homemade Sunflower Seed Butter

Roast: 10–20 minutes at 350°F · Blend: 10–15+ minutes · Makes: about 1 cup

Ingredients

• 2 cups hulled raw sunflower seeds
• ¼ tsp salt (a pinch, to taste)
• Optional: 1–2 tsp honey or maple syrup
• Optional: 1 tsp neutral oil, for smoothness

Instructions

1. Spread the hulled seeds on a baking sheet and roast at 350°F for 10–20 minutes, stirring occasionally, until golden and fragrant.
2. Let them cool a few minutes, then blend in a food processor for 10–15+ minutes, scraping the sides as needed, until the natural oils release and it turns creamy.
3. Season with the salt, and add honey, maple syrup, or a teaspoon of oil if you like. Blend again.
4. Spoon into a jar and store in the fridge.

Recipe Notes

• Amounts are a starting point; the method scales up or down easily.
• Tastes like a milder peanut butter.

Ways We Use It

Stir it into my oat bars, spread it on egg-free pancakes, or use it in no-bake allergy-free oat bars.

Homemade Sunflower Butter FAQ

How long does it take to make sunflower butter?

About 10 to 20 minutes of roasting and 10 to 15+ minutes of blending.

Why is my sunflower butter not getting creamy?

Keep blending and scraping. It goes through a crumbly stage and a ball stage before it turns creamy. A teaspoon of oil can help.

Is sunflower butter nut-free?

Sunflower seeds aren’t nuts, but store-bought seeds can be processed alongside peanuts or tree nuts, so check the label.

Why did my sunflower butter turn green in baked goods?

Sunflower seeds react with baking soda and baking powder and can turn green. It’s harmless and safe to eat.

How long does homemade sunflower butter last?

Keep it in the fridge. Use within a few weeks, and toss it if it smells off.

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Allergy note: I write these recipes with allergy families in mind, but every allergy is different. Always check labels on every product, every time, for allergens and cross-contamination (“may contain” or shared-facility) warnings, since formulations change. When in doubt, check with your allergist.