Gut Friendly Homemade Sunflower Seed Butter
Creamy, nutty, and subtly sweet, 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 a low temperature coaxes out a deep, toasty flavor that forms the backbone of the whole recipe — it's a small step that makes a big difference. From there, the food processor does the heavy lifting, slowly transforming those golden seeds into a silky, pourable butter that's genuinely satisfying on toast, stirred into oatmeal, or eaten straight off the spoon. A touch of honey, cinnamon, and sea salt rounds everything out without overwhelming the natural richness of the seeds. For anyone focused on keeping their gut happy, this recipe keeps things clean and simple — just real, whole ingredients with no additives, emulsifiers, or mystery stabilizers hiding in the jar. Sunflower seeds are also gentle and easy to digest, making this a smart swap when you want something nourishing that won't leave you feeling heavy. It stores beautifully, so you can make a batch ahead and have a wholesome, gut-friendly staple ready to go all week long.
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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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