Hazelnut 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 builds a rich, toasty flavor that no jar from the shelf can quite match. The food processor does the heavy lifting, slowly transforming those golden seeds into something impossibly smooth and buttery — it just takes a little patience and a few scrapes of the spatula. A touch of honey, cinnamon, and sea salt rounds everything out into a spread that tastes indulgent without a single tree nut in sight. For anyone navigating hazelnut allergies or sensitivities, this is a genuinely delicious alternative that doesn't feel like a compromise — it feels like an upgrade. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon. Stored in a jar at room temperature or in the fridge, it keeps well and is ready whenever a craving hits.
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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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