Wheat Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery paired with a bright, tangy dip is one of those snacks that feels effortless yet genuinely satisfying. The star here is the lemon sunflower butter — a creamy, zesty blend of sunflower seed butter, fresh lemon juice, lemon zest, and olive oil that comes together in minutes with just a bowl and a spoon. Every single ingredient in this recipe is naturally free from wheat, so there's no label-scanning or ingredient-swapping required. That matters a lot when store-bought dips and spreads so often sneak in thickeners or additives that can be a problem. The sunflower seed butter gives you that rich, nutty depth you'd want from a classic spread, while the lemon keeps everything tasting fresh and lively. It works equally well as a dip or spread directly onto the celery sticks, making it flexible for snack boards, lunchboxes, or a quick afternoon bite. Simple, clean, and genuinely delicious — this one earns a permanent spot in the snack rotation.
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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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