Mediterranean Diet 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. Sunflower seeds are a staple of plant-forward eating — rich in healthy fats, vitamin E, and minerals that fit beautifully into a whole-foods approach to cooking. The process is simple: roast the seeds until golden and fragrant, then let the food processor do the heavy lifting until the mixture transforms from a crumbly meal into a silky, pourable butter. A touch of honey, warm cinnamon, and a hint of vanilla round out the flavor without overwhelming the natural nuttiness of the seeds. Because you control every ingredient, there are no added oils, refined sugars, or mystery stabilizers — just clean, wholesome goodness in every spoonful. It keeps well at room temperature for two weeks or in the fridge for up to a month, so you can always have a jar ready to swipe onto toast, stir into dressings, or eat straight off the spoon.
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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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