Fructose Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery paired with a bright, citrusy dip is one of those snack combinations that feels both effortless and genuinely satisfying. The star of the show is a smooth sunflower seed butter blended with fresh lemon juice, lemon zest, and a drizzle of olive oil — it's creamy, tangy, and just savory enough to keep you reaching for another stick. For anyone navigating fructose intolerance, finding a dip that skips the honey, agave, high-fructose corn syrup, and fruit-based sweeteners can feel like a constant label-reading exercise. This one sidesteps all of that by relying on unsweetened sunflower seed butter and simple pantry staples with no hidden sugars in sight. The lemon adds brightness without the fructose load that comes with most fruit-forward dips, and the olive oil gives the spread a silky, luxurious texture. It comes together in minutes with just a bowl and a spoon, making it an ideal grab-and-go snack or an easy addition to a party spread.
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Learn more →Ingredients
4 servings
- 1 bunch celery (about 10–12 stalks)
For the lemon sunflower butter
- ½ cup sunflower seed butter (unsweetened, no added sugar)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Wash and dry the celery stalks, trim the ends, and cut each stalk into 4-inch sticks. Arrange on a serving plate or in a container.
- 2
In a small mixing bowl, combine the sunflower seed butter, lemon juice, lemon zest, olive oil, salt, and black pepper. Stir until smooth and fully combined.
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