Ginger 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 jarred stuff. Roasting the seeds first at 325°F draws out their natural oils and coaxes a rich, toasty flavor that you simply can't get from raw seeds alone. The food processor does the heavy lifting from there, transforming that golden, fragrant meal into a silky, pourable butter with nothing more than a little patience and a few scrapes of the spatula. A touch of honey, cinnamon, and sea salt round everything out into something that tastes genuinely indulgent without a single unnecessary ingredient. Store-bought seed butters can be a minefield of added flavors and preservatives — making your own means you know exactly what's in the jar. It keeps at room temperature for two weeks or in the fridge for up to a month, so a single batch goes a long way. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here.
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!