Lupin 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 from the shelf can quite match. The food processor does the heavy lifting from there, slowly transforming those golden seeds into something impossibly smooth and luscious. A touch of honey, cinnamon, and sea salt rounds everything out into a spread that tastes far more complex than its short ingredient list suggests. For anyone navigating lupin concerns, this recipe is refreshingly straightforward — every single ingredient is easy to verify, and there are no hidden legume-based fillers or flour blends to worry about. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — it keeps at room temperature for two weeks or in the fridge for up to a month, so a 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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