Citrus 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. Roasting the seeds first at 325°F draws out their natural oils and coaxes a rich, toasty flavor that no jar on a shelf can quite match. The food processor does the heavy lifting from there, transforming those golden seeds into something impossibly smooth and luscious with just a little patience and a few scrapes of the spatula. A touch of honey, cinnamon, and sea salt round everything out into a balanced, complex spread that works on toast, stirred into oatmeal, or eaten straight off a spoon. Store-bought nut and seed butters often sneak in citrus-derived preservatives or natural flavors that can be hard to track down on a label — making this from scratch means you know exactly what's in the jar. The optional vanilla adds a warm, bakery-style depth that takes it from simple to genuinely special. It keeps at room temperature for up to two weeks, or a full month in the fridge, 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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