Nitrate & Nitrite Free Homemade Sunflower Seed Butter
Creamy, nutty, and just a little sweet from a drizzle of honey, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the jarred stuff. Store-bought nut and seed butters can be a minefield of additives and preservatives — including hidden nitrates and nitrites used as stabilizers or flavor enhancers — so making your own puts you completely in control of what goes in. The process is surprisingly simple: roast the seeds until golden and fragrant, let them cool, then let the food processor do the heavy lifting until everything transforms into a silky, pourable butter. A touch of cinnamon and vanilla round out the flavor beautifully without adding anything you'd need to second-guess. It keeps at room temperature for up to two weeks or in the fridge for a full month, so a single batch goes a long way. Slather it on toast, swirl it into oatmeal, or eat it straight from the jar — no judgment here.
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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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