Barley Free Homemade Sunflower Seed Butter
Creamy, nutty, and lightly sweet, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the store-bought version. A quick roast in the oven coaxes out a deep, toasty flavor from the seeds before the food processor does its magic, transforming them into something impossibly smooth and rich. The touch of honey, cinnamon, and vanilla rounds everything out into a spread that feels almost indulgent — but it's made from exactly five simple ingredients you can trust. Store-bought nut and seed butters can be a minefield of hidden additives and shared-facility warnings, so making your own puts you fully in control of what goes into the jar. It's endlessly versatile too — slather it on toast, swirl it into oatmeal, or eat it straight off the spoon with zero regrets. A batch keeps well at room temperature for two weeks or in the fridge for a full month, so the effort is absolutely worth it.
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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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