Artificial Food Coloring Free Homemade Sunflower Seed Butter
Creamy, nutty, and deeply satisfying, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the store-bought version. Commercial nut and seed butters are a surprisingly common source of hidden dyes and artificial additives, often tucked into flavored varieties or blended products where you'd least expect them. Making it from scratch means you control every single ingredient — and this recipe keeps things beautifully simple with just roasted sunflower seeds, honey, cinnamon, salt, and a touch of vanilla. The magic happens in the food processor: a few minutes of patience transforms humble seeds into something silky, rich, and completely irresistible. Roasting the seeds first at 325°F draws out their natural oils and deepens the flavor in a way that no shortcut can replicate. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — it stores well at room temperature for up to two weeks, or a full month in the fridge if it lasts that long.
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Learn more →Ingredients
16 servings
- 3 cups raw sunflower seeds (unsalted)
- 1 tbsp honey
- 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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