Anti Inflammatory Homemade Sunflower Seed Butter
Sunflower seeds are genuinely underrated, and roasting them before blending is the move that takes this spread from good to completely addictive. The oven time coaxes out a deep, nutty fragrance, and then the food processor does the slow, satisfying work of turning those seeds into something silky and rich. A touch of honey, cinnamon, and sea salt round out the flavor in a way that feels almost indulgent — pure vanilla extract pushes it even further if you're in the mood. Sunflower seeds are packed with vitamin E and healthy fats that genuinely support an anti-inflammatory lifestyle, so every spoonful is doing something good. Store-bought versions often sneak in refined oils or added sugars that undercut those benefits, but this one keeps the ingredient list clean and intentional. The recipe makes 16 servings, so you'll have a well-stocked jar ready to spread on toast, swirl into oatmeal, or eat straight off the spoon for the next couple of weeks.
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Learn more →Ingredients
16 servings
- 3 cups raw sunflower seeds (unsalted)
- 1 tbsp honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp pure vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the sunflower seeds in a single, even layer on a rimmed baking sheet.
- 2
Roast the seeds for 12–15 minutes, stirring once halfway through, until they are lightly golden and fragrant — watch closely in the final few minutes, as they can darken quickly.
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