Citric Acid 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 it from a store. Most commercial nut and seed butters sneak in additives, preservatives, or acidic ingredients that can be a real problem for anyone avoiding citric acid — but this recipe keeps things beautifully clean. Just raw sunflower seeds, a touch of honey, cinnamon, sea salt, and a splash of vanilla if you like. Roasting the seeds first at 325°F is the secret to that rich, toasty depth of flavor before the food processor works its magic into something silky smooth. The process takes a little patience — about six to eight minutes of blending total — but watching a pile of seeds transform into glossy, flowing butter is genuinely satisfying. It keeps at room temperature for two weeks or in the fridge for up to a month, so you can slather it on toast, stir it into oatmeal, or eat it straight from the jar without a second thought.
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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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