Carrageenan 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 it from a store. Many commercial nut and seed butters sneak in stabilizers and additives — carrageenan among them — to achieve that smooth, shelf-stable texture, so making your own is genuinely the cleanest route. Here, roasting the seeds first is the real secret: that 12–15 minutes in the oven coaxes out a deep, toasty flavor that no jar on a grocery shelf can quite match. The food processor does the heavy lifting after that, slowly transforming the seeds from a crumbly meal into a silky, pourable butter with nothing but time and patience. A touch of honey, cinnamon, and sea salt rounds everything out into something that tastes far more complex than its short ingredient list suggests. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. Stored in a jar on your counter or tucked in the fridge, it keeps beautifully and stays exactly as pure as the day you made 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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