High Fructose Corn Syrup Free Celery Sticks with Lemon Sunflower Butter
Crisp celery and a bright, citrusy dip make for one of those snacks that feels effortless but genuinely satisfying. The star here is a homemade sunflower seed butter blended with fresh lemon juice, lemon zest, and a drizzle of extra virgin olive oil — creamy, tangy, and completely free of the sweeteners that sneak into so many store-bought nut and seed butters. That's the real win: commercial sunflower butters often contain added sugars or high fructose corn syrup, but this version uses unsweetened sunflower seed butter and nothing artificial. A pinch of sea salt and black pepper round out the flavor so it tastes rich without being heavy. The dip comes together in a single bowl with just a quick stir, and you can thin it with a splash of water if you want a looser, more dippable consistency. It's the kind of clean, whole-food snack that works for an afternoon pick-me-up, a lunchbox addition, or a party spread where everyone can dig in without hesitation.
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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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