Nutmeg 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, slowly transforming those golden seeds from a crumbly meal into a silky, pourable butter — it just takes a little patience and a few scrapes of the spatula. A touch of honey, cinnamon, and sea salt round everything out beautifully, and a splash of vanilla extract takes it somewhere almost dessert-like if you're feeling it. Store-bought nut and seed butters can be a minefield of surprise spices and additives, so making your own means you know exactly what's going in the jar. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — 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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