Brazil Nut 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 from a crumbly meal into something impossibly silky and smooth. Honey, cinnamon, and a touch of vanilla round out the flavor in the best way, giving it a warmth that pairs beautifully with toast, apple slices, or a spoon straight from the jar. For anyone navigating tree nut allergies or sensitivities, store-bought nut and seed butters can be a minefield of shared-facility warnings and ambiguous labels — making a batch from scratch with a single trusted bag of sunflower seeds a genuinely stress-free alternative. The whole process is surprisingly hands-off, just a little patience while the food processor runs and a few scrapes of the bowl along the way. It keeps at room temperature for two weeks or in the fridge for up to a month, so one batch goes a long way.
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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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