GERD Friendly Homemade Sunflower Seed Butter
Creamy, nutty, and just a little sweet, this homemade spread is the kind of pantry staple that quietly makes everything better — from morning toast to a quick snack straight off the spoon. For anyone managing acid reflux, nut butters can be a minefield, but sunflower seeds are a gentler option that tends to sit much easier on a sensitive stomach. Roasting the seeds low and slow at 325°F draws out a deep, toasty flavor before the food processor works its magic, transforming them into something impossibly silky without any added oils or emulsifiers. A touch of honey and cinnamon round out the flavor in the most natural way, and the optional vanilla adds a warmth that makes this feel almost indulgent. Because you control every single ingredient, there are no hidden additives, no mystery oils, and no preservatives that could trigger discomfort. It keeps well at room temperature for two weeks or in the fridge for a full month, so a single batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!