MSG Free 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. A quick roast in the oven coaxes out a deep, toasty flavor from the seeds before the food processor does its magic, transforming them into something impossibly smooth and rich. The short ingredient list — just seeds, honey, cinnamon, sea salt, and a touch of vanilla — means you know exactly what's going into every jar, with no hidden additives or flavor enhancers to worry about. That matters a lot when you're trying to keep things clean, because many commercial nut and seed butters sneak in ingredients that don't belong on a simple label. The honey adds gentle sweetness, the cinnamon brings warmth, and together they make this butter taste far more complex than the effort involved. Spread 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 a full month, so a single 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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