On Many occasions I have attempted to perfect this raw nut seed butter. I have episodes of improvement as well as sabotage on these various excursions of experimentation. The biggest problem seems to be that the raw sunflower seeds are just not oily enough.
Why do I want this to work? Because the flavor of raw sunflower seeds is one of my favorites and I would love to churn that flavor into a rich butter that I can enjoy on a piece of toast with coffee or tea. Using roasted sunflower seeds to make a butter works great because roasting the seeds helps release a lot of the oils. The roasted seeds yield a butter with a thick, creamy texture and a robust, yet slightly sweet flavor. So, why don’t I shut up about the raw seeds and pour a bag of roasted and salted seeds into food processor and let the magic happen? Well, as much as I love flavor profile of the roasty and salty goo, it is not the same as that of the unique raw sunflower seed flavor. Raw sunflower seeds have a much softer, nutty, round lingering flavor that make my palate want tart lemons and fruity teas. Also, raw sunflower seeds are even more nutritious then their roasted counterparts. Finally, probably the biggest appeal to this challenge is the challenge itself. I really do get a little buzz from figuring out a way to make something work that perceivably does not. Often times, limitations are the best catalysts for creativity. Nonetheless, with this one I have had some moments where I have had to ask myself if I am trying to fit a square peg in a round hole.
My conclusion is that the challenge is not exactly a square peg round hole situation, but more like a square peg rectangular hole situation. In other words, the transformation of sunflower seeds to a creamy butter kind of works, but not perfectly. It is possible to churn the little seeds into decent butter with phenomenal flavor. However, I have yet to find a formula that yields both excellent flavor and incredible mouth feel. I have gotten close, but no bull’s eye. So, I am accepting that this sunflower butter perfection, may be a fantasy. Nonetheless, I am sharing my findings in the study and opening my ears to anyone’s secrets.
What I have found….
Raw Sunflower seeds solo
Sunflower seeds on their own yield a dry paste that lacks compelling flavor
Raw sunflower seeds and molasses and a little sea salt
This combo yields a rich and delicious flavor that even almost mimics that of roasted sunflower seeds, though it is still slightly dry.
Mixing sunflower seeds with another nut like cashews
This has thus far been the most successful recipe in creating both great flavor and a creamy texture.
Raw sunflower seeds with a little coconut oil, agave and little sea salt
This has been the most recent attempt/discovery. This combo yields an amazing flavor. The coconut oil and agave go great with the sunflower seeds, but alas it is still slightly dry.
So there you have it- the yet to be perfected sunflower seed butter. If you have any insight please feel free to share.
Ovenhappy 